So, my goal during the week is to get in the door and go from walking into the kitchen to dinner on the table in 30 minutes or less. It's a personal challenge for me (and I have to admit I cut corners a little bit by leaving the recipe out in the mornings, because most days the adorable Southern husband gets out the ingredients and stacks them on the counter for me. Did I mention he also cleans up the kitchen afterwords? Yes, I do know how very, very good I have it.)
Anyway, most days I make it in under the wire, and on some evenings -- like tonight -- I sail in with 15 minutes to spare. This great, healthy, de-licious cold soup doesn't even involve the stove if you pre-cook the shrimp. And even if you do cook the shrimp while you are prepping the rest, it still goes from walk in the door to table in about 15 minutes. And just look at it. I mean, anything that is that colorful just HAS to be incredibly good for you, right?
So make this great chilled soup while we still have a hint of summer in the air, because pretty soon it will be frosty outside and all we will want is beef stew and hot cocoa.
COLD CORN AND SHRIMP SOUP, adapted from Everyday Food
Serves 4.
- 4 packages (10 ounces each) frozen corn kernels, thawed
- 1 cup low-fat yogurt
- 2 cups milk
- 1/3 cup fresh lime juice (from 2 or 3 limes)
- 1 teaspoon ground coriander
- Pinch cayenne pepper
- 1 pound cooked shrimp, roughly chopped, reserving 4 whole shrimp
- Coarse salt and ground pepper
- 1 cup grape tomatoes, halved
- 1 avocado, halved, pitted, peeled, and diced
- In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Stir in chopped shrimp, and season with salt and pepper.
- Serve garnished with tomatoes, avocado, and reserved whole shrimp.
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