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Chilled corn soup with garlic shrimp and avocado | www.viktoriastable.com

Chilled corn soup with garlic shrimp and avocado

Chilled corn soup with garlic shrimp and avocado - delicious, mildly sweet, and pleasantly cold, with a hint of garlic and coconut.

Course Soup
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 358 kcal
Author Viktoria

Ingredients

  • 2 cups corn (from 2-3 ears of corn)
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 2 Tbs coconut oil
  • 1/2 cup coconut milk
  • 1 1/5 cups water (vegetable broth)

For topping:

  • 1/2 lbs shrimp, tail on
  • 2 Tbs butter
  • 3-4 garlic cloves, minced
  • 1 tsp hot pepper flakes
  • 1 avocado (optional)
  • sea salt to taste

Instructions

  1. Remove the corn kernels from 2-3 ears of corn, by cutting them off, close to the cob, until you get 2 cups of corn kernels, plus 1/4 cup more for garnishing.

  2. Heat the coconut oil, and saute the onion for a few minutes, on medium heat.  Add the minced garlic, corn kernels, and the water.  Season with salt, and cook for 10 minutes.

  3. Add the coconut milk and cook for 1-2 minutes.  Let cool a bit, then process in a blender until smooth.

  4. Leave the soup in the fridge to chill completely.

  5. Before serving, melt the butter, and add the smashed garlic, and hot pepper flakes if using.  Add the shrimp, and quickly saute, turning once, until cooked through, and opaque.  Remove to a plate, and use as garnish to the soup.

  6. Divide the soup into 4 small bowls, and garnish with the garlic shrimp, chopped avocado, the reserved corn kernels, and chopped garlic chives.