Chilled Corn Soup with Shrimp, Avocado and Tomato Relish
A vibrant and refreshing summer soup featuring a velvety smooth chilled corn base, topped with succulent shrimp, creamy avocado, and a zesty tomato-basil relish. This elegant dish is surprisingly simple to prepare, perfect for a light lunch, starter, or a delightful warm-weather dinner.
- Prep Time: 30
- Cook Time: 20
- Total Time: 150
- Yield: 4-6 servings
- Category: Dinner
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian (can be made Vegan)
Ingredients
For the Soup:
1 tbsp olive oil
1 large leek, white and light green parts only, thinly sliced
4 cups fresh or frozen corn kernels
4 cups vegetable broth
1/2 cup heavy cream (optional, for richer soup)
Salt and freshly ground black pepper to taste
For the Shrimp:
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
Salt and pepper to taste
For the Tomato Relish:
1 pint cherry tomatoes, finely diced
1/4 cup red onion, finely diced
1/4 cup fresh basil leaves, chopped
1 tbsp olive oil
1 tbsp fresh lime juice
Salt and pepper to taste
For Garnish:
1 ripe avocado, diced
Fresh cilantro or additional basil leaves
Instructions
Prepare the Soup Base:
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat.
Add sliced leeks and sauté until softened, about 5-7 minutes, being careful not to brown them.
Add corn kernels and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
Carefully transfer the mixture to a blender (in batches if necessary) or use an immersion blender.
Blend until very smooth. If using heavy cream, stir it in now.
Season generously with salt and pepper. Chill the soup thoroughly in the refrigerator for at least 2 hours, or until very cold.
Prepare the Shrimp:
While the soup chills, heat 1 tbsp olive oil in a skillet over medium-high heat.
Add shrimp in a single layer, season with salt and pepper, and cook for 2-3 minutes per side, until pink and cooked through.
Remove from skillet and let cool slightly. If large, chop into bite-sized pieces.
Prepare the Tomato Relish:
In a medium bowl, combine diced cherry tomatoes, diced red onion, chopped basil, 1 tbsp olive oil, and lime juice.
Season with salt and pepper to taste. Stir gently to combine.
Assemble the Soup:
Ladle the chilled corn soup into individual bowls.
Top each serving with a portion of the cooked shrimp, diced avocado, and the tomato relish.
Garnish with fresh cilantro or basil leaves.
Serve immediately.
Notes
For a vegan option, omit the shrimp and heavy cream. You can add more avocado to the soup itself for creaminess.
Make sure to cool the soup completely before serving for the best texture and flavor.
The soup base can be made a day in advance.
Adjust seasoning to your preference. A pinch of cayenne pepper can add a subtle kick to the soup.