Soups
Here's a Mexican chilled soup dish to try out
By
Oct 11, 2003, 11:58

CHILLED MEXICAN TOMATO AND SEAFOOD SOUP

Serves 4 to 6

INGREDIENTS

4 cups of tomato juice

1 small sweet purple onion, ½ cut into thin rings and ½ diced

6 cloves of garlic, minced

2 green onions, chopped small, (including the greens)

1 red bell pepper, seeded and cut into thin julienne

1 Anaheim chilli, seeded and cut into thin rings

1 jalapeño chilli, seeded and very finely minced

1 small cucumber, 2/3 diced and 1/3 cut into thin rings

2 tomatoes, diced

2 avocados, diced

¼ cup chopped fresh cilantro

½ cup cream Sherry

½ pound cooked baby shrimp meat

½ pound cooked crabmeat

salt and fresh coarse ground black pepper to taste

DIRECTIONS

This one is easy! Combine all ingredients except onion and cucumber rings, in a large bowl.  Season to taste with salt and pepper. Float the cucumber and onion rings on top and serve ice cold.