1 lb Fresh vine ripe tomato coarsely chopped
2 cups Organic multi vegetable juice
½ cup Chili sauce
Juice of 1 lime
Add above to blender and blend until smooth and pour into large bowl
Small to medium sweet onion chopped fine
Medium green or small green and red bell peppers finely chopped
1 about 2” Jalapeno pepper finely chopped
2 ears fresh uncooked corn on the cob removed from cob
1 med Jicama finely chopped
1 medium or 2 small avocado cored, pealed and finely chopped
Sea Salt and fresh ground black pepper to taste
Fold all above into the bowl cover and chill 1 to 2 hours or overnight
Adjust seasoning before serving.
8 to 10 jumbo shrimp, pealed, devained and cooked and cut to 1/3 inch lengths
Divide Gazpacho into soup bowls and add shrimp on top
Garnish with Cilantro
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