| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables | Fish/shellf, Soups/stews | 4 | Servings | |
INGREDIENTS
| 1 | lb | Ripe tomatoes, seeded and |
| Roughly chopped | ||
| 2 | c | Spicy vegetable juice |
| 1/2 | c | Chili sauce |
| 1 1/2 | T | Fresh lime juice |
| 1/2 | c | Green onions, thinly |
| Sliced | ||
| Medium avocado, cut in | ||
| 1/4 | inch dice | |
| 1 | c | Diced jicama |
| 1 | c | Fresh corn off the cob |
| about 2 | ||
| Ears), Ears | ||
| 1/8 | t | Salt |
| Fresh ground pepper | ||
| 1/2 | Cilantro leaves, coarsely | |
| Chopped | ||
| 8 | Shrimp, cooked peeled | |
| Deveined | ||
| And cut into 1/3-inch | ||
| Chunks |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V3 #299 Date: Fri, 1 Nov 1996 14:46:20 -0500 From: BobbieB1@aol.com
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