Cold Corn and Shrimp Soup

  • Author: Kate Jackson
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: No Cook
  • Cuisine: American


  • 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


  1. Blend corn, yogurt, milk, lime juice and pepper in a blender until smooth.
  2. Pour into a mixing bowl and stir in almost all the chopped shrimp, saving some for garnishing. Taste and season with salt and pepper.
  3. If you like your soup chilled, put in refrigerator for an hour or two. It is also perfectly wonderful at room temperature.
  4. When ready to serve, ladle into bowls, top with tomatoes and avocados and reserved shrimp.