Shrimp-Cream Cheese Gazpacho

5 cups water

1 1/2 pounds unpeeled, small fresh shrimp

2 quarts tomato juice

1 bunch green onions, chopped

2 cucumbers, peeled, seeded and chopped

1 avocado, peeled and chopped

1 (8-ounce) package cream cheese, cubed

1/4 cup lemon juice or white wine vinegar

2 Tbsp sugar

1/2 tsp hot sauce

Garnishes: cucumber slices, sour cream, shrimp

Bring water to a boil; add shrimp and cook 3 to 5 minutes or until shrimp turns pink. Drain well; rinse with cold water. Cool.

Peel and devein shrimp. (Set aside about 10 shrimps for garnishing if desired)

Combine shrimp and next 9 ingredients in a bowl; cover.

Refrigerate at least 3 hours. Garnish if desired.

Yield: 13 cups.