Cool Avocado-Corn Soup Recipe

Get ready for a creamy and velvety soup with layers of bright flavor. The corn brings a little crunch, and the shrimp garnish adds a touch of elegance.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 310 Calories

Ingredients

• 3 tablespoons lemon juice
• salt and ground black pepper to taste
• ½ teaspoon minced garlic
• 2 tablespoons chopped onion
• ¾ cup frozen corn kernels, thawed
• 1 cup Swanson® Chicken Broth
• 3 ripe avocados - peeled, pitted, and cubed
• ¼ cup plain, low-fat Greek yogurt
• ¼ cup fat free half-and-half
• 1 ½ teaspoons sriracha chile-garlic sauce
• 4 cooked peeled deveined medium shrimp

Recipe Instructions

Step 1

Place the avocado, onions, garlic, and Swanson® Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.

Step 2

Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.

Step 3

Ladle the soup into bowls. Garnish each serving with a single shrimp.