Gazpacho with Shrimp

My Mom Cheri has served this for years and it’s always a hit. Last weekend we had our “Girl’s Day” and I made her recipe with a few twists. For those afraid to try cold soup, think of it as a Bloody Mary with bay shrimp, ad a shot of Vodka (who’s looking) and salute!

1 Quart Clamato Juice
8 oz fresh shrimp meat (baby bay shrimp)
½ c English cucumber seeded and finely diced
½ c green onion finely chopped
2 TBS Olive Oil
10 Dashes of Tapitio Hot Sauce
1 tsp sugar
1 TBS Dill Weed
3 TBS Orange Muscat Champagne Vinegar (Trader Joes or substitute Red WineVinegar)
2 Dashes of Worcestershire
3 Oz Cream Cheese
1 Semi Firm Avocado Cubed

Add all ingredients together except cream cheese and Avocado and store in the refrigerator until well chilled. Can be made a day ahead of time. Just before serviing add cream cheese and cubed avocado. Cream cheese needs to be very cold and cut into very small cubes about the size of a pea. I use dental floss to cut the cream cheese and Mom uses a wire cheese cutter. Remove the skin of the avocado and dice into 1 centimeter cubes.

I ate it so quickly I forgot to take a picture, Sorry.

Enjoy!