Guadalajara Gazpacho With Shrimp Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Ripe tomatoes, seeded and
Roughly chopped,
2 cup: Spicy vegetable juice,
1/2 cup: Chili sauce,
1 1/2 tbsp: Fresh lime juice,
1/2 cup: Green onions, thinly
Sliced,
l Medium avocado, cut in
1/4: -inch dice,
1 cup: Diced jicama,
1 cup: Fresh corn off the cob,
, (about 2
Ears),
1/8 tsp: Salt,
Fresh ground pepper,
1/2: Cilantro leaves, coarsely
Chopped,
8 large: Shrimp, cooked, peeled,
Deveined,
And cut into 1/3-inch,
Chunks,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp