Chilled Corn Soup

Chilled Corn Soup
Makes 4
Prep 20 m
Cook 30 m
Refrigerate 120 m


  1. 1 of 1 In a large skillet, heat 2 tsp olive oil over medium-high. Add 5 cups fresh corn kernels; cook 3 minutes, until starting to brown. Add 3 chopped scallions and 1 large clove chopped garlic; season with 1/4 tsp salt and cook 5 to 7 minutes, stirring occasionally, until browned. Add 4 cups unsweetened almond milk and stir, scraping bottom of pan. Reduce heat to medium-low, cover and simmer 20 minutes. Allow to cool slightly. Transfer half to blender; puree with 2 tbsp lime juice until smooth. Strain into a large bowl. Puree and strain remaining soup; stir to combine. Cover and refrigerate at least 2 hours or overnight. When ready to serve, season with 1/8 tsp salt. Toss 12 cooked shrimp (about 1/2 lb) with 2 tbsp lime juice, 1 tsp chopped cilantro, 1 tsp olive oil and 1/4 tsp each salt and pepper. Divide soup among 4 shallow bowls. Top with shrimp and 2 sliced scallions.
Nutrition Information for Chilled Corn Soup
Servings Per Recipe: 4
Per Serving: 22 g pro., 744 mg sodium, 1 g sat. fat, 39 g carb., 5 g fiber, 12 g sugar, 308 kcal cal., 10 g Fat, total