Gazpacho with Shrimp



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

Chopped Cilantro  

Divide Gazpacho into soup bowls and add shrimp on top

Garnish with Cilantro

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