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guadalajara Gazpacho With Shrimp source: Dallas Morning News 7/3/96 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 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. yield: 4 Servings per Serving: Calories 233 Fat 9g Cholesterol 22 Mg Sodium 969 Mg Percent Calories From Fat 30% |
