Description
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.
Ingredients
- 3 ripe avocados – peeled, pitted, and cubed
- 2 tablespoons chopped onion
- ½ teaspoon minced garlic
- 1 cup Swanson® Chicken Broth
- ¼ cup plain, low-fat Greek yogurt
- ¼ cup fat free half-and-half
- 3 tablespoons lemon juice
- 1 ½ teaspoons sriracha chile-garlic sauce
- salt and ground black pepper to taste
- ¾ cup frozen corn kernels, thawed
- 4 cooked peeled deveined medium shrimp
Instructions
- 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.
- 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.
- Ladle the soup into bowls. Garnish each serving with a single shrimp.
Prep Time: 15 mins
Total Time: 2 hrs 15 mins
Servings: 4