Cold Southwestern Corn and Shrimp Soup

Ingredients

• 4 (10 ounce) packages frozen corn kernels, thawed

• 1 cup low-fat yogurt
• 1 cup milk or 2% low-fat milk
• 1/3 cup fresh lime juice (from 2 or 3 limes)
• 1 teaspoon ground coriander
• 1 pinch cayenne pepper or 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

Directions

1. 1

   In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne.

2. 2

   Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids.

3. 3

   Stir in chopped shrimp, and season with salt and pepper.

4. 4

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