Chilled Avocado Soup with Chipotle Seared Corn and Shrimp

Chilled Avocado Soup with Chipotle Seared Corn and Shrimp

Yield: 8 servings

INGREDIENTS

Soup:

3 cups low sodium chicken broth
1 1/2 cups diced peeled avocado (about 2)
1 medium tomatillo – boiled to soften
1 medium jalapeno (deseeded for less spice) – boiled with tomatillo
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Shrimp and Corn:

3/4 pound medium shrimp, peeled and deveined
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon extra virgin olive oil
1 cup fresh corn kernels (about 2 ears)
1/4 cup finely chopped red or white onion
1 garlic clove, minced
1 tablespoon fresh lime juice
1 green onion, sliced thinly

PREPARATION

Soup:

1. Boil tomatillo and jalapeno together until tomatillo soften (slight discoloration).
2. Remove tomatillo and jalapeno and place in blender.
3. Add chicken broth, avocado, cilantro, lime juice, salt and pepper to blender or food processor, and process until smooth. If the soup looks thin, add a little more avocado. Cover and chill +/- 2hrs.

Shrimp:

1. Sprinkle shrimp with cumin, pepper, and salt; set aside
2. Remove 1 chipotle chile and 1 tablespoon adobo sauce from the can, and finely chop the chile (remove seeds). Reserve remaining chiles and adobo sauce for another use
3. Heat a large nonstick skillet over medium-high heat. Coat the pan with the olive oil.
4. Add shrimp, and cook for 2 minutes. Turn shrimp over.
5. Add corn, onion, and garlic; sauté for 2 minutes.
6. Add chopped chipotle chile, 1 tablespoon adobo sauce, and 1 tablespoon lime juice; sauté for 2 minutes, or until shrimp are done and vegetables are crisp-tender.

Plating:

Ladle about 3 to 4oz of soup into each of 8 bowls.

Top with corn mixture and 1-2 shrimp and sprinkle with diced green onion.