Cold Southwestern Corn & Shrimp Soup

Cold Southwestern Corn & Shrimp Soup
Cold Southwestern Corn & Shrimp Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • veryday Food, June 2007

  • Prep Time

  • 20

    minutes

  • Total Time

  • 20

    minutes

  • Yield

  • Serves 4

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  • 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

Directions

Directions 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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