Guadalajara Gazpacho with Shrimp
Yield
4 servingsPrep
20 minCook
?Ready
2 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
tomatoes
seeded, roughly chopped |
|
| 2 | cups |
vegetable juice cocktail
spicy |
|
| ½ | cup |
chili sauce
|
|
| 1 ½ | tablespoons |
lime juice
|
|
| ½ | cup |
scallions, spring or green onions
thinly sliced |
|
| 1 | medium |
avocados
cut in 1/4 inch dice |
*
|
| 1 | cup |
jicama
diced |
|
| 1 | cup |
corn
cut from cob |
|
| ⅛ | teaspoon |
salt
|
|
| 1 | x |
black pepper
fresh ground |
*
|
| ½ | Cilantro |
cilantro
coarsely chopped |
*
|
| 8 | large |
shrimp
peeled, deeined, cooked, cut into 1/3 inch chunks |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
tomatoes
seeded, roughly chopped |
|
| 473 | ml |
vegetable juice cocktail
spicy |
|
| 118 | ml |
chili sauce
|
|
| 23 | ml |
lime juice
|
|
| 118 | ml |
scallions, spring or green onions
thinly sliced |
|
| 1 | medium |
avocados
cut in 1/4 inch dice |
*
|
| 237 | ml |
jicama
diced |
|
| 237 | ml |
corn
cut from cob |
|
| 0.6 | ml |
salt
|
|
| 1 | x |
black pepper
fresh ground |
*
|
| 0.5 | Cilantro |
cilantro
coarsely chopped |
*
|
| 8 | large |
shrimp
peeled, deeined, cooked, cut into 1/3 inch chunks |
|
Directions
In a blender, purée 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.
