Guadalajara Gazpacho With Shrimp

Ingredients

1 lb ripe tomatoes
2 c spicy vegetable juice
1/2 c chili sauce
1 1/2 tb lime juice
1/2 c green onions
1/4 dice
1 jicama
1 c corn off the cob
2 ears
1/8 ts 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 233 Fat 9g Cholesterol 22 mg Sodium 969 mg Percent Calories from fat 30% Dallas Morning News 7/3/96 Typos by Bobbie Beers ----