Nutrition per serving may change if servings are adjusted.
8 medium ripe tomatoes, peeled, if desired, and chopped (2½ pounds)
1 medium cucumber, chopped
1 medium green or red bell pepper, seeded and chopped
¾ cup low-sodium vegetable juice or low-sodium tomato juice
½ cup clam juice
¼ cup chopped onion
3 tablespoons red-wine vinegar
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
1 clove garlic, minced
¼ teaspoon ground cumin
1 (8 ounce) package frozen, peeled, cooked small shrimp, thawed
Fat-free dairy sour cream (optional)
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.
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.