Cool and Creamy Shrimp Soup #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. When the hot, humid days of summer require something flavorful and cool to eat, this is the perfect soup. I make a big batch on the weekend and I'm set for lunch or dinner for several days. A salad and some crusty bread and it's the perfect meal.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 3  tablespoons olive oil
• 1  small sweet onion, finely diced
• 1  teaspoon mild curry powder
• 2  garlic cloves, finely chopped
• 1 1⁄2 lbs fresh shrimp, peeled and cleaned (small)
• 16  ounces white corn kernels, thawed if frozen
• 1⁄2 cup  Hidden Valley® Original Ranch® Dressing
• 1⁄2 cup  Greek yogurt
• 2  cups buttermilk
• 2  teaspoons sea salt
• 2  teaspoons fresh ground black pepper
• 2  teaspoons Tabasco sauce
• 2  tablespoons chives, finely minced

Directions

1. Saute onion, curry and garlic until onion is translucent. Add shrimp and sauté until shrimp is just pink – about five minutes. Remove from heat and cool completely.
2. Place 2 cups corn, ranch dressing, yogurt and buttermilk in a food processor and blend until smooth. Transfer to large storage container. Add remaining corn, shrimp mixture, salt, pepper and Tabasco, stirring well.
3. Cover and refrigerate for at least 2 hours. Serve soup in chilled bowls, sprinkling top with chives.