Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Shrimp | 100g cooked | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Jicama | 1 cup (120g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Vegetable Juice | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
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
Category:Southwestern Recipes
Category:Southwestern Soups