Chilled Corn Soup With Shrimp And Avocado

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• 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
• 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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 divide the soup among 4 bowls. top each with a portion of the shrimp mixture. drizzle with remaining 1 tablespoon extra-virgin olive oil.