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  Recipe Home » Soups » Guadalajara Gazpacho With Shrimp
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  Guadalajara Gazpacho With Shrimp
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 294
Ingredients:
1 lb 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
liter 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
Instructions:
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
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