Chilled Corn Soup With Shrimp And Avocado - cooking recipe

Ingredients

SOUP
1 tablespoon extra-virgin olive oil
1 small onion, chopped
6 ears fresh sweet corn, husked and kernels cut from cobs
2 1/2 cups whole milk
salt & freshly ground black pepper, to taste
SHRIMP GARNISH
1/2 lb shrimp
1 medium Hass avocado, peeled, pitted and chopped
1 small shallot, minced
1 tablespoon chopped fresh basil
salt, to taste
2 tablespoons extra-virgin olive oil, divided
1/8 teaspoon paprika
1 medium lemon

Preparation

Heat oil in a large saucepan over medium heat. Add onion and cook about 3 minutes, stirring, until translucent. Add corn, milk and 2 1/2 cups water. Season with salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer, covered, about 45 minutes.
Process soup in a blender or food processor or with an immersion blender until as smooth as possible. Pour through a fine mesh strainer over a bowl, pressing firmly with the back of a wooden spoon to extract as much liquid as possible. Discard solids. Refrigerate liquid, covered, at least 2 hours.
Meanwhile, bring a pot of water to a boil. Add the shrimp and cook until they just begin to float. Drain and place in a bowl of ice and water. When chilled, drain, peel and devein the shrimp, and cut into 1/2-inch pieces. Combine in a bowl with the avocado, shallots and basil. Season with salt, 1 tablespoon oil, paprika, the juice of 1 lemon and zest of 1/2 lemon.
Divide the soup among 4 bowls. Top each with a portion of the shrimp mixture. Drizzle with remaining 1 tablespoon extra-virgin olive oil.