Chilled Corn Soup With Shrimp and Avocado

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READY IN: 3hrs
SERVES: 4
YIELD: 4 bowls
UNITS: US

INGREDIENTS

Nutrition
  • SOUP
  • 1
    tablespoon extra-virgin olive oil
  • 1
    small onion, chopped
  • 6
    ears fresh sweet corn, husked and kernels cut from cobs
  • 2 12
    cups whole milk
  • salt & freshly ground black pepper, to taste
  • SHRIMP GARNISH
  • 12
    lb shrimp
  • 1
    medium Hass avocado, peeled, pitted and chopped
  • 1
    small shallot, minced
  • 1
    tablespoon chopped fresh basil
  • salt, to taste
  • 2
    tablespoons extra-virgin olive oil, divided
  • 18
    teaspoon paprika
  • 1
    medium lemon
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DIRECTIONS

  • Heat oil in a large saucepan over medium heat. Add onion and cook about 3 minutes, stirring, until translucent. Add corn, milk and 2 1/2 cups water. Season with salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer, covered, about 45 minutes.
  • Process soup in a blender or food processor or with an immersion blender until as smooth as possible. Pour through a fine mesh strainer over a bowl, pressing firmly with the back of a wooden spoon to extract as much liquid as possible. Discard solids. Refrigerate liquid, covered, at least 2 hours.
  • Meanwhile, bring a pot of water to a boil. Add the shrimp and cook until they just begin to float. Drain and place in a bowl of ice and water. When chilled, drain, peel and devein the shrimp, and cut into 1/2-inch pieces. Combine in a bowl with the avocado, shallots and basil. Season with salt, 1 tablespoon oil, paprika, the juice of 1 lemon and zest of 1/2 lemon.
  • Divide the soup among 4 bowls. Top each with a portion of the shrimp mixture. Drizzle with remaining 1 tablespoon extra-virgin olive oil.
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