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.
—JEANNETTE AIELLO PLACERVILLE, CA
PREP: 15 MIN. + CHILLING • MAKES: 8 SERVINGS (2 QUARTS)
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
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.