Needing a recipe for which I had all ingredients on hand, I snapped this one up right away. Unfortunately, it's one of those that lacks "oomph" when you follow directions to a T, but definitely warrants an upgrade with a few simple seasonings. After discovering that most of the raves came from cooks who doctored the recipe, I wanted to see how it came out as intended. Meh. It was bland and a bit too vinegary -- somewhere in the order of 2.5 stars. The addition of 1 tsp. each cumin and chili powder, plus letting it sit several hours before serving, helped bunches. And next time I'll only use 2 Tbsp. of vinegar. Thus doctored, I'd elevate it to a 3.5. I'm eating leftovers as I type, and it's even better a few days later, as it has thickened up nicely. I'd make it again--it's a good wintery soup. But it's not getting 5 stars from me. I save that for recipes I adore.

Reviewed On: Jan. 18, 2011

I just whipped this up for a quick lunch, and we love it! Rather than leave them whole, I roughly chopped the shrimp. I swapped out the 1/2 cup of onion and instead used 2 green onions Also, I cut the mayo to 1/3 c. (still plenty!) It was indeed "shrimply delicious" just seasoned with salt, but I decided to sprinkle in a little curry powder. YUM! I served it on a bed of salad greens, but it would make a great appetizer scooped onto cucumber rounds or crackers. And I'd also like to try it with diced avocado. Thank you, Nikijo!

Reviewed On: Nov. 14, 2010

I just love this quick and yummy soup! It goes together in a snap. I puree it after heating, using my immersion blender, and it works perfectly. Great topped with shredded cheese, chopped cilantro, a little diced green onion, or even a dollop of guacamole. Add a salad and some warm corn tortillas on the side and you're all set!

Reviewed On: Nov. 14, 2010