This cold corn and shrimp soup is one of my very favorites, because not only is it full of delicious summertime flavors, it also fits in perfectly with my in and out of the kitchen mantra. 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, summery 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 sure you try this chilled soup while we are still hanging on to summer! Because you know that pretty soon we will blink and it will be frosty outside and all we will want is beef stew and hot cocoa. Not that there is anything wrong with beef stew and hot cocoa, mind you!
- 8 ears of corn, kernels cut off
- 1 cup plain yogurt
- 2 cups milk
- 3 limes, juiced
- Pinch cayenne pepper
- 1 pound cooked shrimp, roughly chopped
- Coarse salt and ground pepper
- 1 cup cherry tomatoes
- 1 avocado, halved, pitted, peeled, and diced
- Blend corn, yogurt, milk, lime juice and pepper in a blender until smooth.
- Pour into a mixing bowl and stir in almost all the chopped shrimp, saving some for garnishing. Taste and season with salt and pepper.
- If you like your soup chilled, put in refrigerator for an hour or two. It is also perfectly wonderful at room temperature.
- When ready to serve, ladle into bowls, top with tomatoes and avocados and reserved shrimp.
Recipe updated from a previous Framed Cooks post.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!