Zesty Summer Shrimp Soup
This chilled soup features a savory-sweet combination of shrimp and summer corn.
Ingredients (12)
-
3 T Olive Oil
-
1 Sweet Onion
-
1 tsp Curry Powder
-
2 Garlic Cloves
-
1½ lb Peeled and Deveined Small Shrimp
-
3 cup Fresh Corn Kernels
-
1 cup Sour Cream
-
2 cup Buttermilk
-
1 tsp Sea Salt
-
2 tsp Freshly Ground Black Pepper
-
2 tsp Tabasco Sauce
-
2 T Minced Chives
Directions
- 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.