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Shrimp Blitz

 Shrimp Blitz
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.
8 ServingsPrep: 15 min. + chilling

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.