Cold Southwestern Corn and Shrimp Soup

By á-81356

Ingredients

• 4 packages (10 ounces each) frozen corn kernels, thawed
• 1 cup low-fat yogurt
• 1 cup milk
• 1/3 cup fresh lime juice (from 2 or 3 limes)
• 1 teaspoon ground coriander
• Pinch cayenne, pepper
• 1 pound cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp
• Coarse salt and ground pepper
• 1 cup grape tomatoes, halved
• 1 avocado, halved, pitted, peeled, and diced

Details

Servings 1
Preparation time 20mins
Cooking time 20mins
Adapted from marthastewart.com

Preparation

Step 1

In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper.

Serve garnished with tomatoes, avocado, and reserved whole shrimp.