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Seafood: Shrimp Blitz Soup

Source of Recipe

Jeannette Aiello


List of Ingredients

8 ounces bottled clam juice
8 ounces cream cheese, softened
1 clove garlic
5 ounces frozen cooked salad shrimp, thawed
32 ounces tomato juice
1 medium ripe avocado, diced
1/2 cup chopped cucumber
1/3 cup chopped green onions
2 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon pepper


Recipe

In a blender, combine clam juice and cream cheese; process until smooth. Pour into a large bowl. Add remaining ingredients; mix well. Cover and chill for at least 4 hours. Yield: 8 servings (2 quarts).