Cold Southwestern Corn and Shrimp Soup

Name: Cold Southwestern Corn and Shrimp Soup
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
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

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Recipe by Manami

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 . . . .

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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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Cold Southwestern Corn and Shrimp Soup

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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