Free Recipe Guadalajara Gazpacho with Shrimp
Recipe Type: S Recipes
Recipe Preparation: chill
Cooking Ingredients for Guadalajara Gazpacho with Shrimp Recipe
1 lb Ripe tomatoes, seeded and
Roughly chopped
2 c Spicy vegetable juice
1/2 c Chili sauce
1-1/2 tb Fresh lime juice
1/2 c Green onions, thinly
Sliced
l Medium avocado, cut in
1/4 -inch dice
1 c Diced jicama
1 c Fresh corn off the cob
(about 2
Ears)
1/8 ts Salt
Fresh ground pepper
1/2 Cilantro leaves, coarsely
Chopped
8 lg Shrimp, cooked, peeled,
Deveined
And cut into 1/3-inch
Chunks
Guadalajara Gazpacho with Shrimp Preparation
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. 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 Posted to MM-Recipes Digest V3 #299 Date: Fri, 1 Nov 1996 14:46:20 -0500 From: BobbieB1@aol.com
Cooking Temperature:
Recipe Serves: 4
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