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No-Cook
Chilled Corn Soup Southwest Style With Shrimp and
Avocado
from Sandy Hoopes and Donna
Kelly of
www.everydaysouthwest.com
5 or 6 large ears of corn
1 cup plain Greek yogurt
1 cup 2 per cent milk
3 tablespoons lime juice
(juice from 2 limes)
1 teaspoon cayenne pepper
sauce
Salt and pepper to taste
1 pound cooked frozen and
thawed shrimp, shells and veins removed
1 cup grape tomatoes,
halved
1 avocado, peeled and
diced
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 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 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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