CHILLED CORN AND SHRIMP SOUP

Chilled Corn and Shrimp Soup image

Hot days call for cool foods, like this refreshing soup. Both filling and flavorful, it uses the best of summer's bounty. Seasonings can be adjusted to your tastes. -Mary Marlowe Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

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Ingredients

1/2 cup chopped sweet onion
3 tablespoons olive oil
1-1/2 pounds uncooked small shrimp, peeled and deveined
2 garlic cloves, minced
1 teaspoon curry powder
2 cups buttermilk
1 package (16 ounces) frozen shoepeg corn, thawed, divided
1 cup reduced-fat sour cream
1 teaspoon hot pepper sauce
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 tablespoons minced chives

Steps:

In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute until shrimp turn pink, 4-6 minutes longer. Remove from the heat and set aside., In a blender, combine the buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish servings with chives.

Nutrition Facts : Calories 317 calories, Fat 13g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein.