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Guadalajara Gazpacho with Shrimp

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Ingredients Edit

  1. 1 pound ripe tomatoes, seeded and roughly chopped
  2. 2 cups spicy vegetable juice
  3. 1/2 cup chili sauce
  4. 1 1/2 tablespoons fresh lime juice
  5. 1/2 cup green onions, thinly sliced
  6. 1 medium avocado, cut in 1/4 -inch dice
  7. 1 cup diced jicama
  8. 1 cup fresh corn off the cob (about 2 ears)
  9. 1/8 teaspoon salt
  10. Freshly ground pepper
  11. 1/2 cup cilantro leaves, coarsely chopped
  12. 8 large Shrimp, cooked, peeled, deveined and cut into 1/3-inch chunks

Directions Edit

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.

Yield: 4 servings

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