Guadalajara gazpacho with shrimp

Yield: 4 Servings

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

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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