Cold Southwestern Corn And Shrimp Soup - cooking recipe

Ingredients

4 (10 ounce) packages frozen corn kernels, thawed
1 cup low-fat yogurt
1 cup milk or 1 cup 2% low-fat milk
1/3 cup fresh lime juice (from 2 or 3 limes)
1 teaspoon ground coriander
1 pinch cayenne pepper or 1 pinch crushed red pepper flakes
1 lb cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp
coarse salt
fresh ground black pepper
1 cup grape tomatoes, halved
1 avocado, halved, pitted, peeled, and diced

Preparation

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