| 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
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”