Recipes from Mexico :: Mexican Soups and Stews
1 quart Clamato juice 1 c. tomato juice 1/2 c. peeled cucumber, diced 1/3 c. thinly sliced green onions 1 Tbsp. olive oil 2 Tbsp. red wine vinegar 1 Tbsp. sugar 1 Tbsp. dill 1 crushed garlic clove 1 avocado 1/2 tsp. Tabasco sauce 1/4 to 1/2 pound small shrimp, soaked in lemon juice for about 1/2 hour Salt and pepper Mix all ingredients except salt and pepper, adjusting seasonings to your liking. Cover and put into refrigerator for one day before serving. Salt and pepper to taste.
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