Prep:
20 minutes
Total:
20 minutes
Using frozen corn and shrimp saves a lot of time in this no-cook soup.
Ingredients
Serves 4
* 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. 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.
2. Serve garnished with tomatoes, avocado, and reserved whole shrimp.
