Guadalajara Gazpacho with Shrimp

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Title: Guadalajara Gazpacho with Shrimp
Categories: Soups/stews, Fish/shellf
Yield: 4 Servings

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

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