Combine tomatoes, cucumber, bell pepper, vegetable juice (or tomato juice), clam juice, onion, vinegar, cilantro, olive oil, garlic, and cumin in a large mixing bowl. Gently fold the shrimp into the tomato mixture.Advertisement
Cover and chill 4 to 24 hours to allow flavors to blend. To serve, ladle gazpacho into serving bowls. If desired, top each with a spoonful of sour cream.
3 vegetable, 1 lean protein