Guadalajara Gazpacho with Shrimp

Yield: 4 servings

Ingredients

• 1 pound ripe tomatoes, seeded and roughly chopped
• 2 cups spicy vegetable juice
• 1/2 cup chili sauce
• 1 1/2 tablespoons fresh lime juice
• 1/2 cup green onions, thinly sliced
• 1 medium avocado, cut in 1/4 inch dice
• 1 cup diced jicama
• 1 cup fresh corn off the cob (about 2 ears)
• 1/8 teaspoon salt
• Freshly ground pepper
• 1/2 cup cilantro leaves, coarsely chopped
• 8 large shrimp, cooked, peeled, deveined and cut into 1/3 inch chunks

Instructions

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

Nutrition

Per serving: Calories 233 Fat 9g Cholesterol 22mg Sodium 969mg Percent Calories from fat 30%

Attribution

Dallas Morning News 7/3/96