No Cook Cold Southestern Corn N Shrimp Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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During the 90 to100 degree days of summer these no-cook ideas are great. Eating Well Magazine had given us a winner here. So easy , nutricious and quick. Give it a try. Ingredients:
cold southwestern corn and shrimp soupitem-saved-on |
4 packages (10 ounces each) frozen corn kernels, thawed |
1 cup low-fat yogurt |
1 cup milk |
1/3 cup fresh lime juice (from 2 or 3 limes) |
1 teaspoon ground coriander |
pinch cayenne pepper |
1 pound cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp |
coarse salt and ground 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.
5. =======
6. That's all there is to this no-cook delight.
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