This chilled avocado sweet corn soup is finished with a bright lime shrimp salsa—an ideal, cooling dish for hot summer days.
On a warm afternoon last week, I came home craving something cold and light. After a sweaty mid-day CrossFit session—running, wall balls, burpees and kettlebell swings—the idea of a chilled avocado soup sounded perfect for dinner.
This week, after hiking more than 40 miles over four days in 95+ degree heat, I can laugh at that earlier version of myself. When you’re hiking Angel’s Landing and its 3,000+ feet of ascent in high temperatures, or wading 16+ miles down the Narrows for 12 hours, or tackling three strenuous hikes in Bryce Canyon under a blazing sun for five straight hours, a chilled soup doesn’t just sound good—it feels essential.
After the last tough day on the trail and before a planned day of relaxation in Las Vegas, all I wanted was a bowl of something cold and refreshing like this avocado and corn soup. The southwest scenery in Bryce, Utah, was stunning, but the food scene left me wanting. Aside from classic ranch-house fare—nothing particularly inspired—so I was grateful to return to this simple, cooling recipe as soon as I could.
The soup blends ripe avocados with tangy lime, Greek yogurt for creaminess, fresh cilantro and just a touch of jalapeño for heat. Sweet corn kernels add texture, and the chilled base allows the shrimp salsa—marinated in lime and finished with red pepper, onion and smoked paprika—to shine on top. The result is light yet satisfying, with layers of freshness and a subtle smoky finish from the shrimp seasoning.
Chilled Avocado Sweet Corn Soup with Lime Shrimp Salsa
By: Gina Matsoukas
Servings: 2 servings
Prep: 2 hrs 15 mins • Total: 2 hrs 15 mins
This chilled avocado sweet corn soup is topped with a refreshing lime shrimp salsa—perfect for hot weather, light lunches, or easy summer dinners.
Ingredients
For the Soup
- 2 ripe avocados
- 1/2 jalapeño, seeded
- 3/4 cup vegetable broth
- Juice of 1 lime
- 3 tablespoons plain Greek yogurt
- 1/2 small red onion, roughly chopped
- 1 clove garlic
- 1/4 cup fresh cilantro
- 1/4 teaspoon ground coriander
- 1 cup water
- 1 cup sweet corn kernels
For the Lime Shrimp Salsa
- 10 large shrimp
- 1 teaspoon minced jalapeño
- 1/4 cup diced red bell pepper
- 1 tablespoon minced red onion
- 1 green onion, chopped
- Juice of 1 lime, divided
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Instructions
For the Soup
- Place avocados, seeded jalapeño, vegetable broth, lime juice, Greek yogurt, red onion, garlic, cilantro, coriander and water into a high-powered blender. Blend until completely smooth.
- Transfer the blended soup to a bowl, stir in the sweet corn kernels, cover and refrigerate until well chilled, about 1 hour.
For the Lime Shrimp Salsa
- Combine the shrimp with the juice of half a lime in a bowl and let marinate for 30 minutes.
- Season the marinated shrimp lightly with salt and pepper.
- Heat a grill or grill pan over medium heat and cook the shrimp until opaque and pink, about 2 minutes per side.
- In a small bowl, mix minced jalapeño, diced red bell pepper, minced red onion, chopped green onion, remaining lime juice and smoked paprika. Add the cooked shrimp and toss to combine.
- Spoon the lime shrimp salsa over individual bowls of chilled avocado sweet corn soup and serve immediately.
Nutrition (per serving)
Serving: 1 • Calories: 474 kcal • Carbohydrates: 43 g • Protein: 16 g • Fat: 31 g • Saturated Fat: 5 g • Cholesterol: 59 mg • Sodium: 690 mg • Fiber: 17 g • Sugar: 9 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Soups + Stews • Cuisine: American
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