Chilled Corn Soup with Shrimp, Avocado and Tomato Relish


August is now a thing of the past, but if you’re lucky, there’s still plenty of sweet, local corn all around.

And, despite the calendar month, I know we’ll have plenty of days that call for cold soup.

Grab the recipe for my Chilled Corn Soup with Shrimp, Avocado and Tomato Relish at Clean Eating Magazine – while you can still relish that corn!

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6 Responses to “Chilled Corn Soup with Shrimp, Avocado and Tomato Relish”

  1. 1

    Bonnie K — September 1, 2012 @ 11:56 am Reply

    This could be my comfort food. Beautiful and tasty looking.

  2. 2

    Kate — September 1, 2012 @ 12:36 pm Reply

    sweet corn AND sweet shrimp

  3. 3

    Ranjani — September 1, 2012 @ 6:14 pm Reply

    Love this photo. Looks delicious!

  4. 4

    Beth @ Tasty Yummies — September 2, 2012 @ 12:33 pm Reply

    This looks AMAZING Cara. I love chilled corn soups, but add in avocado and now I am really interested. Off to check out the recipe now 🙂

  5. 5

    Joanne — September 2, 2012 @ 6:36 pm Reply

    I just bought some of the SWEETEST local corn ever from Whole Foods. Going to have to stop by the store again tomorrow to get more to make this! I love me some cold corn soup.

  6. 6

    Kerstin — September 5, 2012 @ 10:35 pm Reply

    Such a great picture, I want to dive in 🙂 And corn and shrimp are such a lovely combo 🙂

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