Zesty Summer Shrimp Soup
- Yield 4 servings
The sweet tastes of shrimp and corn make this chilled soup delightful.
Teresa Blackburn
Ingredients
- 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
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.
