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Shrimp Blitz Recipe

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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.

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Shrimp Blitz Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

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

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).

Nutritional Facts 1 serving (1 cup) equals 183 calories, 14 g fat (7 g saturated fat), 67 mg cholesterol, 746 mg sodium, 9 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Shrimp Blitz in Home-Style Soups, Salad and Sandwiches Cookbook , p41

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