Cold Southwestern Corn and Shrimp Soup

No-Cook Meal, Everyday Food, June 2007 Edition. Serve garnished with tomatoes, avocado, and reserved whole shrimp. Using frozen corn and shrimp saves a lot of time in this no-cook soup . . . .

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4 (10 ounce) packages frozen corn kernels, thawed
• 1  cup low-fat yogurt
• 1  cup milk or 1  cup 2% low-fat milk
• 1⁄3 cup fresh lime juice (from 2 or 3 limes)
• 1  teaspoon ground coriander
• 1  pinch cayenne pepper or 1  pinch crushed red pepper flakes
• 1  lb  cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp
•  coarse salt
•  fresh ground black pepper
• 1  cup grape tomatoes, halved
• 1  avocado, halved, pitted, peeled, and diced

Directions

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