Spanish Prawn Soup (Gazpacho)

    20 minutes

    A tasty cold soup that is appealing for hot days. It is easy to make as it requires little effort apart from cutting the ingredients. It can be served warm/hot if desired.

    53 people made this

    Serves: 12 

    • 1 litre of tomato juice
    • 1 litre of prawn stock or similar
    • 1 1/2 kg of cooked, peeled and deveined prawns
    • 4 avocados, seed removed and diced
    • 2 small cucumbers, seeded and diced
    • 3 tomatoes, diced
    • 1 red onion diced
    • 1 bunch coriander, chopped
    • 2 tablespoons of lime juice
    • salt and pepper, to taste

    Preparation:20min  ›  Ready in:20min 

    1. Combine the tomato juice and prawn stock (Adjust as required to get the taste combination you desire based on the strength of you prawn stock).
    2. Stir in the prawns, avocados, cucumber, tomatoes, red onion, coriander, lemon juice, salt and pepper.
    3. Refrigerate until ready to serve.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (49)


    This was WONDERFUL! I grew up eating this and it tastes just like my dad used to make. I scaled it down and used what I had on hand. I used a 46 oz of V8 vegetable tomato juice, 1 cucumber, 1 avocado, 1lb of cooked, frozen shrimp that I defrosted under cold water, half of a red onion, half bunch of cilantro, 1/4 lemon juice, salt, pepper and about 1/2 to 1 tsp of cayenne pepper as well as a tsp of worchestire sauce. It turned out so well. Be cautious if you choose to put cayenne in it. As I was making it, it didn't taste very spicy at all so I added a bit more but as it sat in the fridge to chill, the cayenne assumed its full potential and was hot. We love spicy food and it wasn't too spicy for us at all, but wanted to tell others in case they used it and couldn't taste the flavor as they were preparing it.  -  12 May 2009  (Review from Allrecipes USA and Canada)


    This is almost identical to authentic Mexican Shrimp Cocktail. If you want to make it as such, add extra lime, a little salt to taste, and here's the trick: either add the juice of a can of jalepenos to taste (just the juice!) or a few dashes of Tapatio. I use both. All you need is a package of saltine crackers and a nice cold beer for the perfect summer treat!  -  07 May 2009  (Review from Allrecipes USA and Canada)


    I cut the recipe down to 4, I used frozen/thawed salad shrimp (otherwise I'd have given them a rough chop), I diced everything very fine & I used cilantro-in-a-tube (about 2 tbps). I also added celery salt, a couple of tbp of EVOO, a tbp of worcestershire (figure it's good in bloody mary's so what the heck), some diced yellow bell pepper & a smidgeon of hubby's hot sauce (it's garlic, serrano peppers, bell peppers & onions, roasted & pureed). I made it up & let it meld in the fridge for a couple of hours & then gave it a squeeze of lime before I served it in chilled bowls. This is a very filling, satisfying gazpacho ...all the accompaniments it needs is some toast & a glass of sauvignon blanc. Thansk for a great recipe Dawn...we really enjoyed it!  -  10 Aug 2007  (Review from Allrecipes USA and Canada)