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.
Servings: 2 servings
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: 1SERVING | Calories: 474kcal | Carbohydrates: 43g | Protein: 16g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 24g | Cholesterol: 59mg | Sodium: 690mg | Fiber: 17g | Sugar: 9g