Cold Southwestern Corn And Shrimp Soup

• 4 (10 ounce) packages frozen corn kernels, thawed
• 1 cup low-fat yogurt
• 1 cup milk or 1 cup 2% low-fat milk
• 1/3 cup fresh lime juice (from 2 or 3 limes)
• 1 teaspoon ground coriander
• 1 pinch cayenne pepper or 1 pinch crushed red pepper flakes
• 1 lb cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp
• coarse salt
• fresh ground black pepper
• 1 cup grape tomatoes, halved
• 1 avocado, halved, pitted, peeled, and diced

1. In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne.
2. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids.
3. Stir in chopped shrimp, and season with salt and pepper.
4. Serve garnished with tomatoes, avocado, and reserved whole shrimp.

corn kernels, lowfat yogurt, milk, lime juice, ground coriander, cayenne pepper, shrimp, salt, fresh ground black pepper, grape tomatoes, avocado

Taken from www.food.com/recipe/cold-southwestern-corn-and-shrimp-soup-392949 (may not work)