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shrimp - 1/2 pound cooked small (bite-sized) or Langostino tails
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tomato juice - 4 cups or 1 quart
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ketchup - 1-2 tablespoons to thicken
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avocado - 1 cut up into small cubes
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celery - 1 Cup (3-4) stalks thinly sliced
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horseradish - 2 tsp or 1 Tbl of creamed horseradish
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fresh cilantro - 1/2 cup chopped
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Worcestershire Sauce - dash in each soup bowl when servicing
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salt & pepper to taste
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