Cold Southwestern Corn and Shrimp Soup Recipe

Looking for an easy Cold Southwestern Corn and Shrimp Soup recipe? Learn how to make Cold Southwestern Corn and Shrimp Soup using healthy ingredients.


Submitted by GenevieveLawrence

Makes 5 servings



No cooking required. From Martha Stewart's website

Recipe Ingredients for Cold Southwestern Corn and Shrimp Soup

40 oz Corn, Sweet, Yellow
1 cup (8 fl oz) Yogurt, Plain, Low Fat, 12 Grams Protein Per 8 Ounce
1 cup Milk, Lowfat, Fluid, 1% Milkfat
0.33 cup Lime Juice
1 tsp Spices Ground Coriander
1/4 tsp Cayenne
454 grams Shrimp Cooked
1 cup, chopped or sliced Tomatoes, Red, Ripe
1 avocado, NS as to Florida or California Avocados

Recipe Directions for Cold Southwestern Corn and Shrimp Soup

  1. In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper.

  2. Serve garnished with tomatoes, avocado, and reserved whole shrimp.

Categories

Main Dish, Soup

Nutrition Facts
Serving Size 497.0g
Amount Per Serving
Calories
367
Calories from Fat
80
% Daily Value*
Total Fat
8.9g
14%
Saturated Fat
2.1g
11%
Trans Fat
0.0g
Cholesterol
228mg
76%
Sodium
454mg
19%
Potassium
985mg
28%
Total Carbohydrates
55.6g
19%
Dietary Fiber
8.5g
34%
Sugars
13.5g
Protein
23.1g
Vitamin A 17% Vitamin C 33%
Calcium 18% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
    Bad points
  • Very high in cholesterol
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