Source: Dallas Morning News 7/3/96

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

Yield: 4 servings

Per serving: Calories 233 Fat 9g Cholesterol 22 mg Sodium 969 mg Percent Calories from fat 30%