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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.

Source: Everyday Food, June 2007
Total Time Prep Servings

Ingredients

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215
  • Andrea Rubash
    22 JUL, 2014
    This was addictive! Cold soups aren't usually my thing so I wasn't sure what to think of it at first. The more I had, the better it got. The combination of the soup with the avocado and tomato was perfect -- you definitely don't want to skip the garnish on this one. Each piece is needed for the right balance. I also added a tiny dollop of sour cream. I didn't even have to strain it because the Vitamix takes care of all the solids. Super quick to prepare, too.
    Reply
  • MS11608326
    14 JUL, 2013
    I used 2 cups of milk because I had difficulty blending the soup with only 1 cup. I also used regular Greek yogurt because I had it on hand. Turned out great, the amount of spice was perfect for me. Delicious and refreshing for summer. I packed this in small containers, put in a cooler with ice and took to the beach — my friends loved it. It's good without the shrimp, too. I will make this again.
    Reply
  • DaleMG
    8 JUL, 2012
    I used extra cayenne to spice it up and filtered through a large sieve.  This made for a spicy soup with some texture.  I will try this again when i have more time to create a creamier product. I think my family got hung up on the texture, so I would recommend making sure you have the time to work it through a fine sieve.  I would prefer it not be an issue since the extra fiber enhances nutritional value of the meal, but since they balked, I will make the next batch using a fine sieve.  I may do a two step filter process from a larger to smaller sieve so the holes don't plug too quickly.   All of the fabulous flavor combinations make this a definite keeper.
    Reply
  • DaleMG
    8 JUL, 2012
    I used extra cayenne to spice it up and filtered through a large sieve.  This made for a spicy soup with some texture.  I will try this again when i have more time to create a creamier product. I think my family got hung up on the texture, so I would recommend making sure you have the time to work it through a fine sieve.  I would prefer it not be an issue since the extra fiber enhances nutritional value of the meal, but since they balked, I will make the next batch using a fine sieve.  I may do a two step filter process from a larger to smaller sieve so the holes don't plug too quickly.   All of the fabulous flavor combinations make this a definite keeper.
    Reply
  • maureenckearns
    24 JUL, 2011
    This is a great recipe that kept the chef (me) and the guests happy! The guests will never guess that the soup is no cook and made with frozen corn. A real time saver for a fabulous and elegant first course.
    Reply
  • mimibarb
    18 AUG, 2010
    i wonder if "sagebrush" was using sweentend yogurt? otherwise why would it be sweet?
    Reply
  • MS11605140
    11 AUG, 2010
    Hi Why would you reduce the lime juice if you found it too sweet, that would make it sweeter......
    Reply
  • jdevasher
    10 AUG, 2010
    Garlic, fresh cilantro, or cumin might all be nice non-sweet additions.
    Reply
  • sagebrush
    9 AUG, 2010
    Even after I added salt, my family found this soup too sweet. If I were to make it again, I'd cut back on the amount of lime juice and add salt. I also think it would've been improved by the addition of some savory herbs and/or spices... I'm just not an advanced enough cook to guess as to what they should be.
    Reply
  • fruitvalekid
    6 JUL, 2010
    Nice soup.Perfect for summer.I just recommend using a food mill instead of a sieve.
    Reply

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