Hmmmmm….what to bring for lunch for a day at the Art Barn with Melody and Patrice???? It’ll be a warm day, so something cold. Something light and healthy. Something filled with fresh flavor and maybe even a little spicy (they both like spicy things…). Something quick that I can make the night before and just grab and go….
Yes……Summer Shrimp Cocktail Soup…I haven’t made it since last summer and it will be PERFECT for a fun work day at the barn!
Here’s the super fast recipe for this delicious cold soup that you can throw together in minutes and keep in your refrigerator for a quick lunch or snack, or your own afternoon with friends!
Summer Shrimp Cocktail Soup
1 46oz jar V-8 Spicy Hot Vegetable Juice
1/2 – 1 lb cooked shrimp (any size – cut up if large)
1-2 English cucumbers, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 red onion, diced (or 1/2 cup chopped green onion)
1 cup diced celery
Several dashes of tabasco (optional)
1 -2 T Worcestershire sauce
Dash of cayenne (optional – to taste)
Salt and pepper (to taste)
Other great additions: fresh herbs, fresh garden tomatoes, green or yellow zucchini…you get the idea
Combine all in a large bowl. Taste and adjust seasoning; then taste and adjust again. Refrigerate in mason jars or other covered container up to 3 days. Served super cold in pretty glasses (or paper cups if you’re at the beach or park).
This soup is best after just a couple of hours when the flavors have had time to blend but the veggies are still perfectly fresh and crisp. You can adjust the vegetables to whatever you have on hand and in just about any combination.
PS. If you don’t like spicy things, just use regular V-8 and omit the cayenne and tabasco and season to taste with salt and pepper. And it’s just as good vegetarian style with no shrimp at all – just throw in more veggies.
You simply must enjoy this on a sunny afternoon or evening, sitting on a lawn chair under a tree. Happy summer, brave girls!