Best 2 Cold Southwestern Corn And Shrimp Soup Recipes

Indulge in a delightful culinary journey with our Southwestern Corn and Shrimp Soup, a symphony of vibrant flavors and textures that will tantalize your taste buds. This refreshing cold soup embodies the essence of Southwestern cuisine, featuring a savory broth brimming with tender shrimp, sweet corn, and a medley of crisp vegetables. Experience a harmonious blend of spices, including chili powder, cumin, and paprika, that awakens your senses and transports you to the vibrant landscapes of the Southwest. Discover variations of this delectable soup, including a creamy version enriched with avocado and a spicy variation that ignites your palate with the heat of jalapeños. Each recipe offers a unique twist on this classic dish, ensuring a satisfying and memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

COLD SOUTHWESTERN CORN AND SHRIMP SOUP

Cold Southwestern Corn and Shrimp Soup image

Using frozen corn and shrimp saves a lot of time in this no-cook soup.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 20m

Number Of Ingredients 10

Ingredients

4 packages (10 ounces each) frozen corn kernels, thawed
1 cup low-fat yogurt
1 cup milk
1/3 cup fresh lime juice (from 2 or 3 limes)
1 teaspoon ground coriander
Pinch cayenne, pepper
1 pound cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp
Coarse salt and ground pepper
1 cup grape tomatoes, halved
1 avocado, halved, pitted, peeled, and diced

Steps:

In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper.
Serve garnished with tomatoes, avocado, and reserved whole shrimp.

Nutrition Facts : Calories 524 g, Fat 13 g, Fiber 10 g, Protein 39 g

COLD SOUTHWESTERN CORN AND SHRIMP SOUP

Cold Southwestern Corn and Shrimp Soup image

No-Cook Meal, Everyday Food, June 2007 Edition. Serve garnished with tomatoes, avocado, and reserved whole shrimp. Using frozen corn and shrimp saves a lot of time in this no-cook soup . . . .

Provided by Manami

Categories Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 (10 ounce) packages frozen corn kernels, thawed
1 cup low-fat yogurt
1 cup milk or 1 cup 2% low-fat milk
1/3 cup fresh lime juice (from 2 or 3 limes)
1 teaspoon ground coriander
1 pinch cayenne pepper or 1 pinch crushed red pepper flakes
1 lb cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp
coarse salt
fresh ground black pepper
1 cup grape tomatoes, halved
1 avocado, halved, pitted, peeled, and diced

Steps:

In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne.
Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids.
Stir in chopped shrimp, and season with salt and pepper.
Serve garnished with tomatoes, avocado, and reserved whole shrimp.

Nutrition Facts : Calories 552.7, Fat 14.1, SaturatedFat 3.8, Cholesterol 233.2, Sodium 345.5, Carbohydrate 78.8, Fiber 10, Sugar 5, Protein 39.2

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't overcook the shrimp. They should be cooked just until they are opaque and pink.
If you don't have fresh corn on the cob, you can use frozen or canned corn.
Be sure to rinse and drain the black beans and corn before using them.
Adjust the amount of chili powder and cumin to taste.
For a spicier soup, add a diced jalapeño pepper.
Garnish the soup with chopped cilantro and a dollop of sour cream or Greek yogurt.

Conclusion:

This cold southwestern corn and shrimp soup is a delicious and refreshing summer meal. It's packed with flavor and nutrients, and it's easy to make. So next time you're looking for a light and healthy meal, give this soup a try. You won't be disappointed!