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 —–