No-cook Raw Corn and Shrimp Chilled Soup Recipe – Let’s Call it “Zen Soup”

My mom has a way of making every single person feel like the most important person on the planet. Seriously, when you are with her you feel so loved, so nourished and like all is right with the universe.

“Cooking” is synonymous with “love” in Carol’s kitchen. Each meal is custom made to fit you. What you love, what you need, what fits you perfectly will be found there. No matter what weird diet you’re on, what odd thing you’re craving, she will make the earth move to get that to you on a plate.

I was lucky enough to be in  mom’s kitchen in my home town of Tucson, Arizona recently. Sure, Mom always has the old stand-bys but she also is always trying new things, new recipes,  and experimenting to make her food healthier, yummier, better. I thumbed through her cookbook collection and each book was stuffed with recipes from magazines, internet and newspapers. There are lots of yummy things on Carol’s “Must-Try” list. I wish I were there to try them all!

This visit there was Corn Soup that mom and I made together. Not just any corn soup, but a no-cook raw corn soup served with diced shrimp, avocados and cherry tomatoes. It was absolutely sublime, and I just had to share here.

So, whip out your blender and make this amazing feast in a bowl. I’m betting you will feel that same zen I feel every time I am in Carol’s kitchen.

NO-COOK CHILLED CORN SOUP
SOUTHWEST STYLE WITH SHRIMP AND AVOCADO

5 or 6 large ears of corn
1 cup plain Greek yogurt
1 cup 2 per cent milk
3 tablespoons lime juice (juice from 2 limes)
1 teaspoon cayenne pepper sauce
Salt and pepper to taste
1 pound cooked frozen and thawed shrimp, shells and veins removed
1 cup grape tomatoes, halved
1 avocado, peeled and diced

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.)

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.

Dice most of the shrimp, reserving a few 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.

Other food bloggers do corn soups:
Chilled Corn Soup, Cooking with Amy
Chilled Corn Soup, Yum Sugar
Summer Corn Soup, The Kitchn
Chilled Corn Soup, Apples and Butter
Chilled Corn and Golden Beet Soup, No Recipes

— posted by Donna