Cold Southwestern Corn & Shrimp Soup

By á-138

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

Preparation

Step 1

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.