In large bowl, combine cucumber, onion, garlic, tomatoes and green pepper. In medium-size bowl, stir together tomato juice, chicken broth, clam juice, vinegar, oregano, basil, pepper sauce, salt and black pepper. Pour over vegetables. Refrigerate, covered, several hours or overnight.
Divide soup among 4 bowls. Top with chopped shrimp. Serve chilled. Makes 4 servings.