On a hot summer day, this soup is quite refreshing.

Ingredients

1 bottle (8 ounces) clam juice
1 package (8 ounces) cream cheese, softened
1 garlic clove, minced
1 package (5 ounces) frozen cooked salad shrimp, thawed
1 bottle (32 ounces) tomato juice
1 medium ripe avocado, peeled, halved, pitted, and diced
½ cup chopped cucumber
1/3 cup chopped scallions
2 tbsp red wine vinegar
2 tbsp sugar
1 tsp dill weed
½ tsp salt
¼ tsp hot red pepper sauce
1/8 tsp back pepper