You are here: Home » Recipes » Zesty Summer Shrimp Soup Zesty Summer Shrimp Soup Recipe by mleverette Yield 4 servings The sweet tastes of shrimp and corn make this chilled soup delightful. Teresa Blackburn PrintEmail Ingredients 3 tablespoons olive oil1 small sweet onion, finely diced1 teaspoon mild curry powder2 -- garlic cloves, finely minced1 1/2 pounds small fresh shrimp, peeled3 cups fresh whole kernel corn, divided1 cup sour cream2 cups buttermilk1 teaspoon sea salt2 teaspoons freshly ground black pepper2 teaspoons Tabasco sauce2 tablespoons freshly minced chives Instructions Heat olive oil in a large sauté pan. Add onion, curry and garlic and cook until onion is translucent. Add shrimp and sauté until just pink, about 5 minutes. Remove from heat and let cool completely. Place 2 cups corn, sour cream and buttermilk in a food processor and process until well-blended. Transfer to large storage container. Add remaining corn, shrimp mixture, salt, pepper and Tabasco, stirring well. Cover and refrigerate at least 2 hours. Serve soup in chilled bowls, sprinkling top with chives.