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This soup can be blended to a coarse puree but I prefer it chunky.  Serve with Coeur d'Alene Cellars Chenin Blanc. 

2 large cucumbers, peeled and cut into chunks
2 large green peppers cut in chunks
8 cups clamato, chilled
1 28-ounce can diced tomatoes in juice
1 24-ounce refrigerated salsa (not canned type)
1 cup chopped cilantro

2 cups roasted red peppers (from a jar), chopped
4 tablespoons red wine vinegar or more to taste
2 small cans small shrimp, rinsed and drained
chopped avocado (optional)

Combine all ingredients and chill 2 hours or up to 1 day.  Sprinkle with cilantro and avocado before serving, if desired.  Serves 16.  

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