Ingredients
- 8 shrimp
- 2 ears
- 1 jicama (diced)
- 1 pepper (fresh ground)
- 1/2 cilantro leaves
- 3/8 chunks in a blender
- 1/4 dice
- 2 c spicy vegetable juice
- 1 lb ripe tomatoes
- 1 c corn off the cob (fresh)
- 1/2 c chili sauce
- 1/2 c green onions
- 1 1/2 tb lime juice (fresh)
- 1/8 ts salt
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 ----
