Guadalajara gazpacho with shrimp Recipe

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Guadalajara gazpacho with shrimp

Artist:	_	Yield:	4
Categories:	Fish, Seafood, Shrimp, Soups & Stews, Spanish, Western European	Rating:	0
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Ingredients:

1	lbs	Ripe tomatoes, seeded and
		Roughly chopped
2	cup	Spicy vegetable juice
1/2	cup	Chili sauce
1 1/2	tbsp	Fresh lime juice
1/2	cup	Green onions, thinly
		Sliced
		L Medium avocado, cut in
1/4		-inch dice
1	cup	Diced jicama
1	cup	Fresh corn off the cob
		(about 2
		Ears)
1/8	tsp	Salt
		Fresh ground pepper
1/2		Cilantro leaves, coarsely
		Chopped
8	large	Shrimp, cooked, peeled
		Deveined
		And cut into 1/3-inch
		Chunks

Procedures:

1	In a blender, puree tomatoes, vegetable juice, chili sauce and lime juice until smooth.
2	Pour into a large bowl.
3	Stir in onions, avocado, jicama, corn, salt and pepper.
4	Chill for at least 2 hours.
5	Can also be made 2 days ahead and refrigerated.
6	To serve, stir and adjust seasoning.
7	Divide among 4 chilled soup bowls.
8	Garnish with chopped cilantro and shrimp.
9	Makes 4 servings.
10	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