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Cold Corn and Shrimp Soup

Cold Corn and Shrimp Soup Recipe

  • 4 packages (10 ounces each) frozen corn kernels, thawed
  • 1 cup low-fat yogurt
  • 2 cups milk
  • 1/3 cup fresh lime juice (from 2 or 3 limes)
  • 1 teaspoon ground coriander
  • Pinch cayenne pepper
  • 1 pound cooked shrimp, roughly chopped, reserving 4 whole shrimp
  • Coarse salt and ground pepper
  • 1 cup grape tomatoes, halved
  • 1 avocado, halved, pitted, peeled, and diced
  • DirectionsIn a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Stir in chopped shrimp, and season with salt and pepper.
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