Chilled Avocado Sweet Corn Soup with Lime Shrimp Salsa

This chilled avocado sweet corn soup is topped with a refreshing lime shrimp salsa. Perfect for a hot summer day.

Last week when it was maybe 78 degrees at home, I made this soup. I went to a mid-day crossfit class, sweat my ass off with 2 miles of running, 75 wall balls, 75 burpees and 75 kettlebell swings and thought nothing in the world sounded better than a chilled avocado soup for dinner.

Chilled avocado sweet corn soup with lime shrimp salsa

This week, I’m laughing at the last week version of myself. That’s what hiking more than 40 miles in the last 4 days in 95+ degree temperatures will do to you.

People are all “oh, it’s a dry heat, it’s not that bad”. Here’s what I say to those people:

Oh yeah? Not so bad, huh? Have you hiked up Angel’s Landing in Zion, all 3,000+ feet of it’s ascent in that heat? Have you waded 16+ miles down the narrows for 12 hours in that heat? How about Bryce Canyon? Ever hiked all 3 of their “strenuous” hikes in the blazing sun for 5 straight hours? No? Ok, then. Take that dry heat and you know what with it.

So after the last day of hiking yesterday before heading to Vegas for a day of relaxation, all I wanted was something like this nice cold soup. Unfortunately, the amazingness of Bryce, Utah starts and ends with the canyon. There’s definitely nothing amazing about the food scene unless you’re into the cowboy ranch house. It’s old school wild wild west in all it’s cheesy 2014 glory and it’s bad. Like real bad.

Chilled avocado soup with lime shrimp

I ended up with a buffalo flank steak at the Bryce Canyon Lodge that wasn’t actually horrible (although the south-western themed vests they make the waiters wear definitely were) but it was a far cry from a nice chilled soup.

Chilled avocado sweet corn soup with lime shrimp salsa

Chilled Avocado Sweet Corn Soup with Lime Shrimp Salsa

Yield: 2 servings
Prep Time: 2 hours 15 minutes
Total Time: 2 hours 15 minutes

This chilled avocado sweet corn soup is topped with a refreshing lime shrimp salsa. Perfect for a hot summer day.


For the Soup

  • 2 avocados
  • 1/2 jalapeno, seeded
  • 3/4 cup vegetable broth
  • juice of 1 lime
  • 3 tablespoons plain Greek yogurt
  • 1/2 small red onion, roughly chopped
  • 1 clove garlic
  • 1/4 cup fresh cilantro
  • 1/4 teaspoon coriander
  • 1 cup water
  • 1 cup sweet corn kernels

For the Lime Shrimp Salsa

  • 10 large shrimp
  • 1 teaspoon minced jalapeno
  • 1/4 cup diced red bell pepper
  • 1 tablespoon minced red onion
  • 1 green onion, chopped
  • juice of 1 lime, divided
  • 1/2 teaspoon smoked paprika
  • salt & pepper


For the Soup

  1. Combine all ingredients in high-power blender and process until smooth.
  2. Transfer soup to a bowl, fold in the sweet corn, cover and refrigerate until chilled, about 1 hour.

For the Lime Shrimp Salsa

  1. Combine the shrimp and juice of 1/2 a lime in a bowl. Let marinate for 30 minutes.
  2. Season the shrimp with salt and pepper.
  3. Heat a grill or grill pan over medium heat. Cook the shrimp until pink, about 2 minutes per side.
  4. Combine remaining ingredients in a small bowl, add the cooked shrimp and toss together.
  5. Spoon salsa over chilled soup and serve.


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  1. Nutmeg Nanny

    This soup looks amazing! While your hiking sounds beautiful you would find me dead after the first mile. Just laying there. In the sun. Melting. To death.

  2. Eileen

    Shrimp and avocado sounds like the perfect combination for a hot summer afternoon! I bet you could kind of reverse the proportions and make this is a dish of grilled spicy shrimp with avocado sauce too. So delicious!

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