Zesty Summer Shrimp Soup

  • Yield 4 servings

The sweet tastes of shrimp and corn make this chilled soup delightful.

Teresa Blackburn


3 tablespoons olive oil
1 small sweet onion, finely diced
1 teaspoon mild curry powder
2 -- garlic cloves, finely minced
1 1/2 pounds small fresh shrimp, peeled
3 cups fresh whole kernel corn, divided
1 cup sour cream
2 cups buttermilk
1 teaspoon sea salt
2 teaspoons freshly ground black pepper
2 teaspoons Tabasco sauce
2 tablespoons freshly minced chives


  1. 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.
  2. 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.



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