Avocado and Shrimp Soup

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

Number of servings : 8

Prep time:

Cooking time:

Type of meal : | Soups | Soups

Special diet :


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


  1. In a blender, combine clam juice and cream cheese and process until smooth. Pour into a large bowl.
  2. Add garlic, shrimp, tomato juice, avocado, cucumber, scallions, vinegar, sugar, dill, salt, red paper sauce, and pepper and mix well. Cover and refrigerate for at least 2 hours before serving.

Nutritional information: