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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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On a hot summer day, this refreshing soup really hits the spot. I've made it for special-occasion luncheons as well as for casual dinners with friends. Ingredients:
1 bottle (8 ounces) clam juice |
1 package (8 ounces) cream cheese, softened |
1 bottle (32 ounces) tomato juice |
1 package (5 ounces) frozen cooked salad shrimp, thawed |
1 medium ripe avocado, peeled and diced |
1/2 cup chopped cucumber |
1/3 cup chopped green onions |
2 tablespoons red wine vinegar |
2 teaspoons sugar |
1 teaspoon dill weed |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon hot pepper sauce |
1/8 teaspoon pepper |
Directions:
1. In a blender, combine clam juice and cream cheese; cover and process until smooth. Pour into a large serving bowl. Stir in the remaining ingredients. Cover and chill for at least 4 hours. Yield: 8 servings (2 quarts).
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