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