This is easy to make and can be prepared well in advance.
3 quarts Clamato juice
3 cups peeled, seeded, finely chopped cucumber
1 1/2 cups thinly sliced green onions
1 1/2 cups finely chopped red bell pepper
6 tablespoons olive oil
6 tablespoons red wine vinegar
6 teaspoons granulated sugar
3 cups tomato juice
3 cloves garlic, crushed
1/2 teaspoon Tabasco sauce
6 tablespoons lemon juice
2 pounds tiny cooked shrimp
Place all ingredients except shrimp and chives in a bowl and mix well. Stir in shrimp; season to taste with salt and pepper. Chill at least 8 hours.
Ladle soup into bowls. Garnish with chopped chives.