Description
A refreshing chilled corn soup made with sweet corn and leeks, finished with lime juice and topped with sautéed shrimp, avocado, tomato, and fresh basil relish.
Ingredients
- 1 tbsp coconut oil
- 2 large leeks, thinly sliced (white and light green parts only)
- 3 ears corn, husked, silk removed
- 2 cups low-sodium vegetable broth
- 2 cups water
- 1 avocado, pitted, peeled and diced
- 6 oz grape tomatoes, quartered lengthwise
- 8 to 10 fresh basil leaves, thinly sliced
- 8 oz small or medium shrimp, peeled and deveined, tails removed
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 2 tbsp fresh lime juice
Instructions
1. Heat coconut oil in a large saucepan over low heat. Add leeks and cook, stirring occasionally, for about 8 minutes until softened.
2. Meanwhile, cut the corn kernels from the cobs over a large bowl. Cut each cob into 2 to 3 pieces.
3. Add the corn kernels and cob pieces to the saucepan. Pour in the vegetable broth and 2 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 25 minutes.
4. Remove from the heat and discard the corn cobs. Let cool for 10 to 15 minutes, then purée the soup with an immersion blender, or carefully blend in batches. Transfer to a large bowl, cover, and chill for at least 4 hours or overnight.
5. In a small bowl, gently toss together the avocado, tomatoes, and basil.
6. Heat a nonstick skillet over medium heat. Season the shrimp with salt and pepper, then cook for 3 to 4 minutes, turning once, until just opaque.
7. Just before serving, stir the lime juice into the chilled soup. Ladle into bowls and top evenly with the avocado-tomato relish and cooked shrimp.
Notes
For the sweetest flavor, use fresh peak-season corn.
Chill the soup thoroughly before serving for the best texture and taste.
An immersion blender makes puréeing easier, but a standard blender works as well if done carefully.
Serve immediately after adding the avocado to prevent browning.