Mexican Shrimp Soup

2 cups Tomato Juice or Clamato Juice
3 cups V8 Juice
2 cups Salsa (your favorite brand and heat)
½ cup onion, finely chopped
1 ½ cups cucumber, peeled, seeded and chopped
1/2 -1 pound frozen, bay shrimp (these are small salad shrimp that
are cooked before they are frozen.)
2 Tbsp Lime Juice (fresh or bottled)
½ cup Cilantro, chopped
1 tsp. Garlic salt
1 tsp salt

Clean and chop onions, cilantro and cucumbers. Place all ingredients in a large bowl and mix well. Chill at least 1 hour before serving. Store in an air tight container. Keeps for 5-6 days. Makes 4-6 servings. (Better the second day)

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