Shrimp Cocktail Soup

Boil the shrimp until they turn pink. Peel and cut into bite-size pieces.

Cut the cucumber and avocado into bite-size pieces and mix with shrimp. Then add ketchup, about half for now until you set desired thickness.

Squeeze lemon juice into mixture and stir. Add water to make desired thickness or thinness. Add a dash of Tabasco sauce to add a hot taste and a dash of cilantro.

Chill in refrigerator for about 1 hour before serving. Serve as a cocktail or soup with butter crackers.

CDKitchen note: I'd recommend using seafood sauce thinned with ketchup instead of all ketchup.