Active Time: 20 Mins
Yield: 4
Ingredients
- 1large (9 1/2-oz.) red bell pepper, stemmed, quartered lengthwise, and seeded
- 1large (2-oz.) jalapeño, stemmed, halved lengthwise, and seeded
- 1 1/2 tablespoons olive oil, divided
- 1/2 cup chopped yellow onion (from 1 small onion)
- 4 cups fresh corn kernels (4 ears)
- 1 teaspoon minced garlic (from 1 garlic clove)
- 2 cups low-sodium chicken or vegetable broth
- 3/4 teaspoon finely ground sea salt
- 1/8 teaspoon black pepper
- 1 1/2 tablespoons fresh lime juice (from 1 lime)
- 1 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 1/2 pound peeled, deveined cooked shrimp
- 1small ripe avocado, chopped (2/3 cup)
Nutritional Information
- Calories 298
- Fat 12g
- Satfat 2g
- Cholesterol 71mg
- Fiber 6g
- Protein 16g
- Carbohydrate 36g
- Sugars 12g
- Sodium 567mg
- Iron 2mg
- Calcium 54mg
- Calories 298
- Fat 12g
- Satfat 2g
- Cholesterol 71mg
- Fiber 6g
- Protein 16g
- Carbohydrate 36g
- Sugars 12g
- Sodium 567mg
- Iron 2mg
- Calcium 54mg
How to Make It
Step 1
Preheat a grill to medium-high (400°F to 450°F), or heat a grill pan over medium-high. Brush quartered bell pepper and halved jalapeño evenly with 1/2 tablespoon of the oil. Grill, uncovered,turning occasionally, until slightly charred on both sides, about 5 minutes per side. Transfer to a small bowl and cover with aluminum foil. Chill at least 30 minutes and until ready to serve.
Step 2
Place remaining 1 tablespoon oil in a large skillet; heat over medium-high. Add onion; cook, stirring often, until softened, about 5 minutes. Add corn and garlic; cook, stirring often, 3 minutes. Stir in broth, salt, and black pepper. Bring to a boil over high; reduce heat to medium-low and simmer, stirring occasionally, 6 minutes.
Step 3
Pour corn mixture into a blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender and place a clean towel over opening to prevent splatters. Process until smooth, about 2 minutes. Pour into a medium bowl; stir in lime juice and cumin. Cover and chill until completely cold, at least 4 hours.
Step 4
Chop chilled roasted bell pepper and jalapeño; stir into chilled corn mixture. Stir in cilantro. Ladle soup into 4 serving bowls. Top evenly with shrimp and chopped avocado; garnish with additional cilantro. Serve immediately.
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