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Guadalajara Gazpacho with Shrimp


  • 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


  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.

Yield: 4 servings

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

Source: Dallas Morning News 7/3/96


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