Chilled Corn Soup With Shrimp And Avocado

• SOUP
• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• 6 ears fresh sweet corn, husked and kernels cut from cobs
• 2 1/2 cups whole milk
• salt & freshly ground black pepper, to taste
• SHRIMP GARNISH
• 1/2 lb shrimp
• 1 medium Hass avocado, peeled, pitted and chopped
• 1 small shallot, minced
• 1 tablespoon chopped fresh basil
• salt, to taste
• 2 tablespoons extra-virgin olive oil, divided
• 1/8 teaspoon paprika
• 1 medium lemon

1. Heat oil in a large saucepan over medium heat. Add onion and cook about 3 minutes, stirring, until translucent. Add corn, milk and 2 1/2 cups water. Season with salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer, covered, about 45 minutes.
2. Process soup in a blender or food processor or with an immersion blender until as smooth as possible. Pour through a fine mesh strainer over a bowl, pressing firmly with the back of a wooden spoon to extract as much liquid as possible. Discard solids. Refrigerate liquid, covered, at least 2 hours.
3. Meanwhile, bring a pot of water to a boil. Add the shrimp and cook until they just begin to float. Drain and place in a bowl of ice and water. When chilled, drain, peel and devein the shrimp, and cut into 1/2-inch pieces. Combine in a bowl with the avocado, shallots and basil. Season with salt, 1 tablespoon oil, paprika, the juice of 1 lemon and zest of 1/2 lemon.
4. Divide the soup among 4 bowls. Top each with a portion of the shrimp mixture. Drizzle with remaining 1 tablespoon extra-virgin olive oil.

soup, extravirgin olive oil, onion, sweet corn, milk, salt, shrimp, avocado, shallot, fresh basil, salt, extravirgin olive oil, paprika, lemon

Taken from www.food.com/recipe/chilled-corn-soup-with-shrimp-and-avocado-430877 (may not work)