Guadalajara Gazpacho With Shrimp

Ingredients

300 gr ripe tomatoes
475 ml spicy vegetable juice
120 ml chili sauce
22 ml lime juice
60 gr green onions
1/4 dice
1 jicama
150 gr corn off the cob
2 ears
1 gr salt
1 pepper
1/2 cilantro leaves
8 shrimp
3/8 chunks in a blender

Instructions

To serve, stir and adjust seasoning. Divide among 4 chilled soup bowls. Garnish with chopped cilantro and shrimp. Makes 4 servings. Per serving: Calories 110ºC at 9g Cholesterol 22 mg Sodium 969 mg Percent Calories from fat 30% Dallas Morning News 2. 34722222222.219 Typos by Bobbie Beers ----