Guadalajara Gazpacho With Shrimp Recipe
Servings: 4
Ingredients
- 1 lb Ripe tomatoes, seeded and Roughly minced
- 2 c. Spicy vegetable juice
- 1/2 c. Chili sauce
- 1 1/2 Tbsp. Fresh lime juice
- 1/2 c. Green onions, thinly Sliced l Medium avocado, cut in
- 1/4 x -inch dice
- 1 c. Diced jicama
- 1 c. Fresh corn off the cob (about 2 Ears)
- 1/8 tsp Salt Fresh grnd pepper
- 1/2 x Cilantro leaves, coarsely Minced
- 8 lrg Shrimp, cooked, peeled, Deveined And cut into 1/3-inch Chunks
Directions
- In a blender, puree tomatoes, vegetable juice, chili sauce and lime juice till smooth. Pour into a large bowl. Stir in onions, avocado, jicama, corn, salt and pepper. Refrigeratefor at least 2 hrs. Can also be made 2 days ahead and refrigerated.
- To serve, stir and adjust seasoning. Divide among 4 chilled soup bowls.
- Garnish with minced cilantro and shrimp.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 4 servings | |
| Calories 113 | |
| Calories from Fat 10 | 9% |
| Total Fat 1.14g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 608mg | 25% |
| Potassium 712mg | 20% |
| Total Carbs 22.44g | 6% |
| Dietary Fiber 5.2g | 17% |
| Sugars 7.66g | 5% |
| Protein 6.58g | 11% |
