Recipe - Guadalajara Gazpacho With Shrimp

1 pound Ripe tomatoes, seeded and
Roughly chopped
2 cup Spicy vegetable juice
One half cup Chili sauce
1 One half tablespoon Fresh lime juice
One half cup Green onions, thinly
Sliced
l Medium avocado, cut in
One fourth inch dice
1 cup Diced jicama
1 cup Fresh corn off the cob
(about 2
Ears)
1/8 teaspoon Salt
Fresh ground pepper
One half Cilantro leaves, coarsely
Chopped
8 lg Shrimp, cooked, peeled,
Deveined
And cut into 1/3inch
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 MMRecipes Digest V3 #299

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

From: BobbieB1@aol.com