Recipes from Mexico :: Mexican Desserts
Source: Dallas Morning News 7/3/96
1 lb. ripe tomatoes, seeded and roughly chopped
2 c. spicy vegetable juice
1/2 c. chili sauce
1 1/2 Tbsp. fresh lime juice
1/2 c. green onions, thinly sliced
1 med. avocado, cut in 1/4 -in. dice
1 c. diced jicama
1 c. fresh corn off the cob (about 2 ears)
1/8 tsp. salt
Freshly ground pepper
1/2 c. cilantro leaves, coarsely chopped
8 large shrimp, cooked, peeled, deveined and cut into 1/3-in. chunks
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
Per serving: Calories 233 Fat 9g Cholesterol 22 mg Sodium 969 mg Percent Calories from fat 30%
