Guadalajara Gazpacho with Shrimp

== Ingredients ==
# 1 pound ripe tomatoes, seeded and roughly chopped
# 2 cups spicy vegetable juice
# 1/2 cup chili sauce
# 1 1/2 tablespoons fresh lime juice
# 1/2 cup green onions, thinly sliced
# 1 medium avocado, cut in 1/4 -inch dice
# 1 cup diced jicama
# 1 cup fresh corn off the cob (about 2 ears)
# 1/8 teaspoon salt
# Freshly ground pepper
# 1/2 cup cilantro leaves, coarsely chopped
# 8 large Shrimp, cooked, peeled, deveined and cut into 1/3-inch chunks
== Directions ==
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.
Yield: 4 servings
Category:Southwestern Recipes
Category:Southwestern Soups
Category:Lime juice Recipes
Category:Avocado Recipes
Category:Shrimp Recipes
Category:Jícama Recipes
Category:Chile leaf Recipes
Category:Corn Recipes
Category:Recipes that need photos