Amanda & Friends' Cookbook Category Cook Back Next

Summer Shellfish Soup

Cook: Various

Cook: Liz Applegate
Redlands, California, U.S.A

"Snappy Tom" Tomato Juice or Spicy V-8 Juice
Cooked Shrimp
Cooked Chopped Crab meat
Chopped Cilantro
Chopped Cucumbers
Chopped Fresh tomatoes
Chopped Ripe Avocados
Chopped Green Onions
Lime Slices
Salt and Pepper to taste

Cilantro is a herb that's used in Mexican food a lot: very pungent, looks like parsley.

Combine cooked shrimp, cooked crab meat with all other ingredients, refrigerate before serving.
Serve with crackers, lime slices, pico de gallo hot sauce and beer or margaritas!

This is a refreshing cold summer soup. Light and easy to prepare.
Adjust amounts of ingredients depending upon number of portions being served.