The ingredients of this dish looked too good to pass up! With the temperatures staying so high, a chilled soup sounds refreshing and delicious. I love including protein rich and very low-fat shrimp, as well at the healthy and tasty fat choice of avocado. The color combo makes the dish look pretty and offers a variety of nutrients. Enjoy!
CHILLED CORN SOUP WITH SHRIMP, AVOCADO AND TOMATO RELISH
by Cara Lyons, on www.cleaneatingmag.com
INGREDIENTS
- 1 tbsp coconut oil
- 2 large leeks, thinly sliced (white and light green parts only)
- 3 ears corn, husked, silk removed
- 2 cups low-sodium vegetable broth
- 1 avocado, pitted, peeled and diced
- 6 oz grape tomatoes, quartered lengthwise
- 8 to 10 leaves fresh, thinly-sliced basil
- 8 oz small or medium shrimp, peeled and deveined, tails removed
- 1/4 tsp sea salt
- 1/8 tsp Fresh ground black pepper
- 2 tbsp fresh lime juice
DIRECTIONS
- In a large sauce pan on low, heat oil until melted. Add leeks and cook, stirring occasionally, for about 8 minutes or until softened.
- Meanwhile, over a large bowl, cut corn kernels from cobs (TIP: A sharp, serrated knife would work well). With a heavy knife, cut each cob into 2 to 3 pieces.
- Add corn kernels and pieces of cob to pot with leeks. Add broth and 2 cups water, and increase heat to high. Once boiling, reduce heat to low, cover and simmer for 25 minutes.
- Remove pot from heat and discard cobs. Let cool for 10 to 15 minutes, then purée soup with an immersion blender. (Alternatively, carefully purée soupd in batches in a food processor or blender.) Transfer to a large bowl, cover and chill for at least 4 hours, or overnight.
- In a small bowl, toss avocado, tomatoes and basil
- Heat a nonstick skillet on medium. Season shrimp with salt and pepper, add to skillet and cook for 3-4 minutes, turning once, until just opaque.
- Just before serving, stir lime juice into chilled soup. Ladle into bowls and garnish with avocado-tomato mixture and shrimp, dividing evenly.
Nutrients per serving (1 1/2 cups soup and 1/2 cup relish): Calories: 251, Total Fat: 11 g, Sat. Fat: 4 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 2 g, Carbs: 26 g, Fiber: 6 g, Protein: 15 g, Sugars: 6 g, Sodium: 398 mg, Cholesterol: 86 mg
Be Well ~Meg @REJOOV
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