---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Guadalajara Gazpacho with Shrimp
  Categories: Soups/stews, Fish/shellf
       Yield: 4 Servings
  
       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
     1/4    -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
  
   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
  
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