Description
Celebrate the sweetness of summer with this elegant chilled corn soup. Creamy and refreshing, this dairy-free soup is simmered with leeks and vegetable broth, then finished with a vibrant, zesty relish of fresh avocado, grape tomatoes, and basil. Topped with tender, succulent shrimp, it is a sophisticated yet simple way to enjoy a light, protein-packed meal that is perfect for warm afternoons.
Ingredients
1 tbsp coconut oil
2 large leeks, white and light green parts only, thinly sliced
3 ears corn, shucked and corn cut from cobs
2 cups low-sodium vegetable broth
8 oz small or medium shrimp, peeled, deveined, tails removed
1 avocado, diced
6 oz grape tomatoes, quartered
10 fresh basil leaves, thinly sliced
1/4 tsp sea salt
1/8 tsp black pepper
1 tbsp lime juice
Instructions
Heat coconut oil in a pot over medium heat and sauté the leeks until soft.
Add the corn kernels and vegetable broth to the pot, bring to a simmer for 15 minutes.
Remove from heat and let cool slightly before blending until completely smooth using a high-speed blender.
Transfer to a container and refrigerate until thoroughly chilled.
In a separate small pan, quickly sauté the shrimp until pink and cooked through, then let cool.
In a bowl, toss the diced avocado, tomatoes, basil, lime juice, salt, and pepper to make the relish.
Assemble by pouring the chilled soup into bowls, topping with cooked shrimp and a generous spoonful of the relish.
Notes
For an even smoother soup, pass the blended base through a fine-mesh sieve; ensure the soup is completely cold before serving for the best texture and flavor profile.
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 85mg