Neptune gazpacho
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Tomato juice |
| 2 | cups | Clam juice |
| 1 | Cucumber; peeled, seeded, and diced | |
| 3 | Scallions; thinly sliced | |
| 2 | tablespoons | Virgin olive oil |
| 2 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Fresh dill, chopped |
| 1 | Garlic clove; crushed, and chopped | |
| 4 | ounces | Cream cheese; frozen hard, and then coarsely grated |
| 1 | Avocado; peeled, pitted and diced medium | |
| ½ | teaspoon | Tabasco sauce |
| ¾ | cup | Bay shrimp, cooked |
Directions
In a large bowl place all of the ingredients except for the shrimp.
Gently mix the ingredients together.
Place the soup in the refrigerator and chill it overnight.
Serve the soup in chilled serving bowls and garnish it with the bay shrimps floating on top.
Source: BeauRivage - Malibu, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9