Cold Southwestern Corn And Shrimp Soup Recipe

Back to Cold Southwestern Corn and Shrimp Soup All Reviews for Cold Southwestern Corn and Shrimp Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 20 mins Servings: 4 med102963_0607_cornsoup.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 20 mins Servings: 4 med102963_0607_cornsoup.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Recipe Summary

prep: 20 mins total: 20 mins

Servings: 4

prep: 20 mins

total: 20 mins

prep:

20 mins

total:

Servings: 4

4

med102963_0607_cornsoup.jpg

med102963_0607_cornsoup.jpg

Ingredients

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

Directions

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.

Reviews (14)

 Add Rating & Review     216 Ratings   5 star values:        25    4 star values:        37    3 star values:        89    2 star values:        57    1 star values:        8        

Load More Reviews

Reviews (14)

Add Rating & Review     216 Ratings   5 star values:        25    4 star values:        37    3 star values:        89    2 star values:        57    1 star values:        8       

Add Rating & Review

216 Ratings 5 star values: 25 4 star values: 37 3 star values: 89 2 star values: 57 1 star values: 8

216 Ratings 5 star values: 25 4 star values: 37 3 star values: 89 2 star values: 57 1 star values: 8

216 Ratings 5 star values: 25 4 star values: 37 3 star values: 89 2 star values: 57 1 star values: 8

• 5 star values: 25 4 star values: 37 3 star values: 89 2 star values: 57 1 star values: 8

  Martha Stewart Member     Rating: 5 stars       07/22/2014   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.  
  
  Martha Stewart Member     Rating: Unrated       07/14/2013   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.  
  
  Martha Stewart Member     Rating: 4 stars       07/08/2012   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.  
  
  Martha Stewart Member     Rating: Unrated       07/24/2011   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.  
  
  Martha Stewart Member     Rating: Unrated       08/18/2010   i wonder if "sagebrush" was using sweentend yogurt? otherwise why would it be sweet?  
  
  Martha Stewart Member     Rating: Unrated       08/11/2010   Hi Why would you reduce the lime juice if you found it too sweet, that would make it sweeter......  
  
  Martha Stewart Member     Rating: Unrated       08/10/2010   Garlic, fresh cilantro, or cumin might all be nice non-sweet additions.  
  
  Martha Stewart Member     Rating: Unrated       08/09/2010   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.  
  
  Martha Stewart Member     Rating: Unrated       07/06/2010   Nice soup.Perfect for summer.I just recommend using a food mill instead of a sieve.  
  
  Martha Stewart Member     Rating: Unrated       06/23/2009   I eat raw corn off the cob and use it in salads, too. It's very sweet. what do you suggest adding to take the taste up a notch? It 'sounds' good and different  
  
  Martha Stewart Member     Rating: Unrated       06/23/2009   raw corn??  
  
  Martha Stewart Member     Rating: Unrated       06/08/2009   This was not good. The yield was very little (lot sof wasted corn) and it was not very tasty.  
  
  Martha Stewart Member     Rating: Unrated       08/24/2008   I did a half recipe, using a 16 oz bag of kernels and 1/2 cup or so of yogurt  
  

  Martha Stewart Member

  Rating: 5 stars 07/22/2014

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.

Rating: 5 stars

Rating: Unrated 07/14/2013

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.

Rating: Unrated

Rating: 4 stars 07/08/2012

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.

Rating: 4 stars

Rating: Unrated 07/24/2011

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.

Rating: Unrated 08/18/2010

i wonder if “sagebrush” was using sweentend yogurt? otherwise why would it be sweet?

Rating: Unrated 08/11/2010

Hi Why would you reduce the lime juice if you found it too sweet, that would make it sweeter……

Rating: Unrated 08/10/2010

Garlic, fresh cilantro, or cumin might all be nice non-sweet additions.

Rating: Unrated 08/09/2010

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.

Rating: Unrated 07/06/2010

Nice soup.Perfect for summer.I just recommend using a food mill instead of a sieve.

Rating: Unrated 06/23/2009

I eat raw corn off the cob and use it in salads, too. It’s very sweet. what do you suggest adding to take the taste up a notch? It ‘sounds’ good and different

raw corn??

Rating: Unrated 06/08/2009

This was not good. The yield was very little (lot sof wasted corn) and it was not very tasty.

Rating: Unrated 08/24/2008

I did a half recipe, using a 16 oz bag of kernels and 1/2 cup or so of yogurt

All Reviews for Cold Southwestern Corn and Shrimp Soup

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cold Southwestern Corn and Shrimp Soup

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest