1 lb red ripe tomatoes, seeded and coarsely chopped
2 cups Spicy V-8 vegetable juice
1/2 cups Chili sauce
1 1/2 tbsp. fresh lime juice
1/2 cup green onions, thinly sliced
l medium avocado, cut in 1/4 inch dice
1 cup jicama, diced
1 cup fresh corn on the cob, cut (about 2 ears)
1/8 tsp. salt
freshly ground black 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, V-8 Vegetable Juice, chili sauce and lime juice until smooth. Pour into a large bowl. Stir in onions, avocado, jicama, corn (cut from cob), salt and pepper. Chill for at least 2 hours.

This may be prepared up to 2 days in advance and refrigerated.

To serve, stir, taste and adjust seasoning. Divide among 4 chilled soup bowls. Garnish with chopped cilantro and shrimp.

Makes 4 servings.

Submitted by: CM