| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
|
Soups/stews, Fish/shellf |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ripe tomatoes, seeded and |
|
|
Roughly chopped |
| 2 |
c |
Spicy vegetable juice |
| 1/2 |
c |
Chili sauce |
| 1 1/2 |
tb |
Fresh lime juice |
| 1/2 |
c |
Green onions, thinly |
|
|
Sliced |
|
l |
Medium avocado, cut in inch dice |
| 1 |
c |
Diced jicama |
| 1 |
c |
Fresh corn off the cob |
|
|
(about 2 |
|
|
Ears) |
| 1/8 |
ts |
Salt |
|
|
Fresh ground pepper |
| 1/2 |
|
Cilantro leaves, coarsely |
|
|
Chopped |
| 8 |
lg |
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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