Recipes from Mexico :: Mexican Soups and Stews
Posted by philocrates at recipegoldmine.com May 14, 2001 This is easy to make and can be prepared well in advance. 3 quarts Clamato juice
3 c. peeled, seeded, finely chopped cucumber
1 1/2 (one and one-half) c. thinly sliced green onions
1 1/2 (one and one-half) c. finely chopped red bell pepper
6 Tbsp. olive oil
6 Tbsp. red wine vinegar
6 tsp. sugar
3 c. tomato juice
3 cloves garlic, crushed
1/2 tsp. Tabasco sauce
6 Tbsp. lemon juice
2 lbs. tiny cooked shrimp
Fresh chives Place all ingredients except shrimp and chives in a bowl and mix well. Stir in shrimp; season to taste with salt and pepper. Chill at least 8 hours. Ladle soup into bowls. Garnish with chopped chives.
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