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No-Cook Raw Corn Soup with Shrimp, Avocado and Tomato Garnish
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Description
Chilled no-cook raw corn soup is sublime summer bliss in a bowl. And it couldn’t be easier —from grocery bag to table in 20 minutes or less!
Ingredients
- 6 ears Corn
- 1 cup Plain Greek Yogurt
- 1 cup 2% Milk
- 3 Tablespoons Lime Juice
- 1 teaspoon Cayenne Pepper Sauce
- Salt And Pepper
- 1 pound Cooked Chilled Shrimp
- 1 cup Grape Tomaotes, Halved
- 1 whole Large Hass Avocado
Preparation
With a large chef’s knife, remove kernels from corn cobs. With a butter knife, press and slide along corn cobs to remove liquid left in cobs. (Note: this should yield about 4 cups kernels and 1/3 cup liquid.)
Reserve about 1 cup of corn kernels. Working in two batches, blend in a blender 3 cups of corn, liquid from cobs, yogurt, milk, lime juice and hot sauce. Strain through a sieve and discard solids. Taste and add salt and pepper as desired. Cover and chill for about 30 minutes.
Dice most of the shrimp, reserving a few whole shrimp as garnishes. Stir reserved 1 cup of corn kernels and diced shrimp into soup. Spoon soup into bowls and then garnish with reserved whole shrimp, diced tomato and avocado pieces. Serve immediately.
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Donna @ apron strings on 7.28.2011
Turn this into a refreshing vegetarian soup by just leaving out the shrimp – it’s just as yummy!