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Jenny’s Summer Soup Recipe


INGREDIENTS:

32 oz bottle of Clamato juice
2 Tablespoons olive oil
3 Tablespoons red wine vinegar
1/2 teaspoon dill
1 ripe avocado, cubed into 1/2 inch pieces
1 cucumber peeled, seeded and cubed into 1/2 inch pieces
1/4 pound salad shrimp*
1 8 oz pkg cream cheese, cubed** into 1/2 inch pieces

DIRECTIONS:

1. Put all ingredients into large bowl. Chill well.

That’s it! No, really…that’s all you have to do!

Notes from Jenny

I had a soup shop and some people were intimidated by the term “cold” soup- but as soon as they tried it they loved it. Very refreshing.

Tips and Techniques

These tips are also from Jenny:

*May use more shrimp if desired.

**Cream cheese cubes well if put in the freezer for a short time before cutting into pieces.

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