Hot days call for cool foods, like this refreshing soup. Both filling and flavorful, it uses the best of summer’s bounty. You can adjust the seasonings to suit your own tastes.
—MARY MARLOWE LEVERETTE COLUMBIA, SC
PREP: 30 MIN. + CHILLING • MAKES: 4 SERVINGS
1/2 cup chopped sweet onion
3 tablespoons olive oil
1 1/2 pounds uncooked small shrimp, peeled and deveined
2 garlic cloves, minced
1 teaspoon curry powder
2 cups buttermilk
1 package (16 ounces) frozen shoe-peg corn, thawed, divided
1 cup (8 ounces) reduced-fat sour cream
1 teaspoon hot pepper sauce
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 tablespoons minced chives
1. In a large skillet, saute onion in oil until tender. Add shrimp, garlic and curry; saute 4-6 minutes longer or until the shrimp turn pink. Remove from heat and set aside.
2. In a blender, combine buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add the remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish individual servings with chives.