In the Kitchen: Cold Soup for a Hot Day

It seems like everyone around the US is suffering in the same sweltering conditions.  Aarrgh--it is just  TOO HOT.  And humid.  And gross.  And that makes it a great time to plan some quick, no-cooking dinners.  I can't believe that I waited so long to dust off this recipe.  It's piquant, savory, delicious, quick to prepare, and above all COLD.

This recipe was "discovered" by my dad in a dated, 1970's, heart-healthy cookbook.  It's a truly great recipe saddled with an unholy name:  "California Sunshine Soup".  Don't let the name dissuade you...or the ingredient list--there's some weird stuff in there--this recipe has made converts of nearly everyone who has grudgingly sampled it.  It is gazpacho-esque with tofu (yes, I said tofu) and veggies floating in a broth that tastes kind of like french dressing.

California Sunshine Soup

1 quart Clamato Juice
1/2 cup Cucumber, peeled and chopped
1/4 pound pre-cooked Cocktail Shrimp (I use about 36 count size)
1/2 cup Tofu, cut into 1/2 inch cubes (I use firm tofu)
1 small Avocado, cubed
1/3 cup Onion, diced
2 Tablespoons Olive Oil
2 Tablespoons Red Wine Vinegar
1 Tablespoon Sugar
1 large clove Garlic, minced fine
1/3 teaspoon Tabasco Sauce

Mix all and let mellow in the refrigerator overnight (or for at LEAST 4-5 hours).

Notes:  I usually double the recipe so I can use a whole cucumber, a whole package of tofu, a whole small onion  etc.  I also add 1 or 2 ribs of celery, sliced crosswise into 1/8 inch slices.

I'd thought that this recipe was totally unique until I attended a pot-luck and another guest brought a bowl of her recipe--"Shrimp Bisque"--which was very similar except that the tofu was replaced by cream cheese.  Although this recipe failed to dethrone California Sunshine Soup for a place in my "Daily Rotation" recipe binder, it's also very tasty.  Try one--try both--see which recipe you prefer.

Shrimp Bisque

2 pints Clamato Juice
8 oz. small fresh Shrimp
1/2 cup Cucumber, chopped
1/2 cup Green Onion, sliced
2 Tablespoons Olive Oil
1 teaspoon Sugar
2 dashes Tabasco Sauce
2 Tablespoons Red Wine Vinegar
2 Tablespoons Dill
1 Avocado, chopped
3 ounces Cream Cheese

Combine all ingredients except avocado and cream cheese.  Chill to blend flavors.  Chop avocado and cream cheese into small squares and add to the bisque 1-2 hours before serving.  Serves 8.