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Guadalajara Gazpacho with Shrimp

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Submitted by capnwalt

YIELD

4 servings

PREP

20 min

COOK

?

READY

2 hrs

Ingredients

1 453.6
POUND G TOMATOES
seeded, roughly chopped
2 473
CUPS ML VEGETABLE JUICE COCKTAIL
spicy
½ 118
CUP ML CHILI SAUCE
1 ½ 23
TABLESPOONS ML LIME JUICE
½ 118
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
1 1
MEDIUM MEDIUM AVOCADOS
cut in 1/4 inch dice *
1 237
CUP ML JICAMA
diced
1 237
CUP ML CORN
cut from cob
0.6
TEASPOON ML SALT
1 1
X X BLACK PEPPER
fresh ground *
½ 0.5
CILANTRO CILANTRO CILANTRO
coarsely chopped *
8 8
LARGE 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 402g (14.2 oz)
Amount per Serving
Calories 172 7% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 86mg 29%
Sodium 970mg 40%
Total Carbohydrate 9g 9%
Dietary Fiber 7g 29%
Sugars g
Protein 27g
Vitamin A 68% Vitamin C 113%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, High Fiber
 

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