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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.
Prep Time
2
hours
hrs
15
minutes
mins
Total Time
2
hours
hrs
15
minutes
mins
Course:
Soups + Stews
Cuisine:
American
Keyword:
avocado sweet corn soup, chilled avocado sweet corn soup
Servings:
2
servings
Author:
Gina Matsoukas
Ingredients
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
Instructions
For the Soup
Combine all ingredients in a high-powered blender and process until smooth.
Transfer soup to a bowl, fold in the sweet corn, cover and refrigerate until chilled, about 1 hour.
For the Lime Shrimp Salsa
Combine the shrimp and juice of 1/2 a lime in a bowl. Let marinate for 30 minutes.
Season the shrimp with salt and pepper.
Heat a grill or grill pan over medium heat. Cook the shrimp until pink, about 2 minutes per side.
Combine remaining ingredients in a small bowl, add the cooked shrimp and toss together.
Spoon salsa over chilled soup and serve.
Nutrition
Serving:
1
SERVING
|
Calories:
474
kcal
|
Carbohydrates:
43
g
|
Protein:
16
g
|
Fat:
31
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
24
g
|
Cholesterol:
59
mg
|
Sodium:
690
mg
|
Fiber:
17
g
|
Sugar:
9
g