Author Notes
A refreshing summer soup that uses raw corn and chilled shrimp and veggies will make you a raw corn fan. —Donna Kelly
Ingredients
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5
ears of corn
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1 cup
plain Greek yogurt
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1 cup
2 per cent milk
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3 tablespoons
lime juice
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1 teaspoon
cayenne pepper sauce
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salt and pepper
to taste
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1 pound
cooked chilled shrimp, peeled and deveined
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1 cup
gape tomatoes, halved
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1
avocado, peeled and diced
Directions
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With a large chef's knife, remove kernels from corn cobs. With a butter knife, press and slide along corn cobs to remove liquid left in cobs. (NOTE: this should yield about 4 cups kernels and 1/3 cup liquid.)
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Reserve about 1 cup of corn kernels. Working in two batches, blend in blender 3 cups of corn, liquid from cobs, yogurt, milk, lime juice and hot sauce. Strain through a sieve and discard solids. Taste and add salt and pepper as desired. Cover and chill for about 30 minutes.
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Dice most of the shrimp, reserving a few whole shrimp as garnishes. Stir reserved 1 cup of corn kernels and diced shrimp into soup. Spoon soup into bowls and then garnish with reserved whole shrimp, diced tomato and avocado pieces. Serve immediately.
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