Cold Southwestern Corn and Shrimp Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 . . . . 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.
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