Guadalajara Gazpacho with Shrimp

Title:
Guadalajara Gazpacho with Shrimp

Yield:
4 Servings

Categories:
Soups,
Shellfish




Ingredients:





     1 lb Ripe tomatoes, seeded and


          Roughly chopped


     2 c  Spicy vegetable juice


   1/2 c  Chili sauce


 1 1/2 tb Fresh lime juice


   1/2 c  Green onions, thinly


          Sliced


       l  Medium avocado, cut in


   1/4    -inch dice


     1 c  Diced jicama


     1 c  Fresh corn off the cob


          (about 2


          Ears)


   1/8 ts Salt


          Fresh ground pepper


   1/2    Cilantro leaves, coarsely


          Chopped


     8 lg Shrimp, cooked, peeled,


          Deveined


          And cut into 1/3-inch


          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


 Posted to MM-Recipes Digest V3 #299


 


 Date: Fri, 1 Nov 1996 14:46:20 -0500


 


 From: BobbieB1@aol.com