Guadalajara Gazpacho with Shrimp

Ingredients

 * 1) 1 pound ripe tomatoes, seeded and roughly chopped
 * 2) 2 cups spicy vegetable juice
 * 3) 1/2 cup chili sauce
 * 4) 1 1/2 tablespoons fresh lime juice
 * 5) 1/2 cup green onions, thinly sliced
 * 6) 1 medium avocado, cut in 1/4 -inch dice
 * 7) 1 cup diced jicama
 * 8) 1 cup fresh corn off the cob (about 2 ears)
 * 9) 1/8 teaspoon salt
 * 10) Freshly ground pepper
 * 11) 1/2 cup cilantro leaves, coarsely chopped
 * 12) 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