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Cold Southwestern Corn and Shrimp Soup


Using frozen corn and shrimp saves a lot of time in this no-cook soup.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2007


  • 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


  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.

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