Best 2 Cold Southwestern Corn And Shrimp Soup Recipes

When it comes to satisfying hearty cravings, nothing beats a steamy bowl of hot soup. However, on those scorching hot summer days, a chilled soup can be an appealing way to satisfy both cravings and hunger. This article presents a well-balanced and refreshing recipe for a cold southwestern corn and shrimp soup packed with vibrant flavors and textures. The soup combines the sweetness of corn, the succulent taste of shrimp, the tanginess of tomatoes and lime, and the warmth of southwestern spices. It's a perfect dish to enjoy on a hot summer day or as a light and healthy lunch.

Let's cook with our recipes!

COLD SOUTHWESTERN CORN AND SHRIMP SOUP

Cold Southwestern Corn and Shrimp Soup image

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

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 20m

Number Of Ingredients 10

Ingredients

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

Steps:

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.
Serve garnished with tomatoes, avocado, and reserved whole shrimp.

Nutrition Facts : Calories 524 g, Fat 13 g, Fiber 10 g, Protein 39 g

COLD SOUTHWESTERN CORN AND SHRIMP SOUP

Cold Southwestern Corn and Shrimp Soup image

No-Cook Meal, Everyday Food, June 2007 Edition. Serve garnished with tomatoes, avocado, and reserved whole shrimp. Using frozen corn and shrimp saves a lot of time in this no-cook soup . . . .

Provided by Manami

Categories Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 (10 ounce) packages frozen corn kernels, thawed
1 cup low-fat yogurt
1 cup milk or 1 cup 2% low-fat milk
1/3 cup fresh lime juice (from 2 or 3 limes)
1 teaspoon ground coriander
1 pinch cayenne pepper or 1 pinch crushed red pepper flakes
1 lb cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp
coarse salt
fresh ground black pepper
1 cup grape tomatoes, halved
1 avocado, halved, pitted, peeled, and diced

Steps:

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.
Serve garnished with tomatoes, avocado, and reserved whole shrimp.

Nutrition Facts : Calories 552.7, Fat 14.1, SaturatedFat 3.8, Cholesterol 233.2, Sodium 345.5, Carbohydrate 78.8, Fiber 10, Sugar 5, Protein 39.2

Tips:

For a more flavorful soup, use fresh corn kernels instead of canned.
If you don't have any cooked shrimp, you can cook some by boiling them for 2-3 minutes, or until they are pink and opaque.
If you want a spicier soup, add a pinch of cayenne pepper or chili powder.
For a more refreshing soup, serve it chilled with a dollop of sour cream or yogurt.
Garnish the soup with chopped cilantro or green onions before serving.

Conclusion:

This Cold Southwestern Corn and Shrimp Soup is a delicious and refreshing dish that is perfect for a hot summer day. It is also a healthy soup, as it is low in calories and fat. The soup is made with fresh corn kernels, shrimp, black beans, tomatoes, and a variety of spices. It is a great way to use up leftover corn and shrimp, and it is also a good meal to make ahead of time. The soup can be served chilled or at room temperature, and it can be garnished with a variety of toppings, such as sour cream, yogurt, cilantro, or green onions.