Cold Southwestern Corn and Shrimp Soup
Rate this recipe
4.4/5
(7 Votes)
1 Picture
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
Cooking time 20mins
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.
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