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
- 475 ml spicy vegetable juice
- 300 gr ripe tomatoes
- 150 gr corn off the cob (fresh)
- 120 ml chili sauce
- 60 gr green onions
- 22 ml lime juice (fresh)
- 1 gr 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 110ºC at 9g Cholesterol 22 mg Sodium 969 mg Percent Calories from fat 30% Dallas Morning News 2. 34722222222.219 Typos by Bobbie Beers ----
