Guadalajara gazpacho with shrimp

4 Servings

Ingredients

Quantity Ingredient
1 pounds Ripe tomatoes, seeded and
Roughly chopped
2 cups Spicy vegetable juice
½ cup Chili sauce
1½ tablespoon Fresh lime juice
½ cup Green onions, thinly
Sliced
litre Medium avocado, cut in inch dice
1 cup Diced jicama
1 cup Fresh corn off the cob
(about 2
Ears)
⅛ teaspoon Salt
Fresh ground pepper
½ Cilantro leaves, coarsely
Chopped
8 larges Shrimp, cooked, peeled,
Deveined
And cut into 1/3-inch
Chunks

Directions

In a blender, puree tomatoes, vegetable juice, chili sauce and lime juice until smooth. Pour into a large bowl. Stir in onions, avocado, jicama, corn, salt and pepper. Chill for at least 2 hours. Can also be made 2 days ahead and refrigerated.

To serve, stir and adjust seasoning. Divide among 4 chilled soup bowls. Garnish with chopped cilantro and shrimp. Makes 4 servings.

Per serving: Calories 233 Fat 9g Cholesterol 22 mg Sodium 969 mg Percent Calories from fat 30%

Dallas Morning News 7/3/96 Typos by Bobbie Beers

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