Recipe for Guadalajara Gazpacho with Shrimp

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1 lb	Ripe tomatoes, seeded and
	Roughly chopped
2 cup	Spicy vegetable juice
1/2 cup	Chili sauce
1/2 tbl	Fresh lime juice
1/2 cup	Green onions, thinly
	Sliced
	l Medium avocado, cut in
1/4 x	-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 x	Cilantro leaves, coarsely
	Chopped
8 lrg	Shrimp, cooked, peeled,
	Deveined
	And cut into 1/3-inch

Instructions:

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.

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