Zesty Summer Shrimp Soup

Zesty Summer Shrimp Soup

This chilled soup features a savory-sweet combination of shrimp and summer corn.

Serves: 4 Save

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


  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.