Recipe from The Can-Opener Cook Book

Found a blog entry with a recipe (or at least a variation of one) from Poppy Cannon's, 1952 The Can-Opener Cook Book:

A delightful warm weather soup with an unusual garnish.
You Will Need:
bottled clam juice
canned vegetable cocktail (I prefer the glass:)
cucumber
ice
Tabasco Sauce
Combine equal parts icy cold clam juice and very cold canned vegetable cocktail (V8?), season with a little extra salt and pepper, if desired, and a few drops of Tabasco sauce. At serving time, Serve in glass or china cup or bowl, adding to each portion a spoonful of crushed ice and a spoonful of finely cut, unpeeled cucumber. Note: If you have no ice-crushing machine you can crush ice cubes by placing them in a small canvas bag and hitting several times with a hammer or any other heavy object. 1953 remember:)