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Cold Southwestern Corn & Shrimp Soup


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  • 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



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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