Ingredients
- 3 ripe avocados, peeled, pitted, and cut into cubes
- 2 tbsp finely chopped onion
- 1/2 tsp minced garlic
- 1 cup of Swanson® Chicken Broth
- 1/4 cup of plain, low-fat Greek yogurt
- 1/4 cup of fat free half-and-half
- 3 tbsp freshly squeezed lemon juice
- 1 1/2 tsp of sriracha chile-garlic sauce
- Season with salt and freshly ground black pepper to your liking
- 3/4 cup of thawed frozen corn kernels
- 4 medium shrimp, cooked, peeled, and deveined
Step 1
Combine the creamy avocado, aromatic onions, pungent garlic, and flavorful Swanson® Chicken Broth in a food processor or blender. Blend until silky smooth, about 7 or 8 pulses, then transfer the velvety mixture into a bowl.
Step 2
Next, gently stir in the creamy yogurt, luscious half-and-half, zesty lemon juice, fiery sriracha chili sauce, and a dash of salt and pepper. Add in the sweet corn kernels and mix well. Allow the flavors to meld by covering the bowl and letting it chill in the refrigerator for at least 2 hours.
Step 3
When ready to serve, ladle the chilled soup into bowls and top each serving with a succulent shrimp for a touch of elegance.
Extra Tips & Suggestions
- 1. Keep your avocados ripe and ready by storing them in a paper bag with a banana to speed up the ripening process.
- 2. For an extra burst of flavor, store your corn on the cob in a damp paper towel in the fridge to keep it fresh and juicy.
- 3. To save time when making your soup, pre-cut and store your vegetables in reusable containers in the fridge.
