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