Spicy, Chilly Avocado Cucumber Sweet Corn Soup w/Shrimp & Smoked Serranos
Quite the scorcher up here in the Northeast, as we close out day 2 of a brutal heatwave. Here along the Hudson River we’ve got 95º temps, and a real feel of 105º!
So we’re already cooking. Last thing we need is to cook dinner, too! Luckily there are plenty of Super Tasty, healthy, cool ways to ditch your oven, still have a yummy, satisfying dinner.
I’m a huge fan of gazpacho, but have already made that a lot this month. So I decided it was time to come up with a new, chilly contender for steamy nights where cooking just isn’t happening.
My market has awesome, locally-grown cucumbers right now, too. They inspired this recipe, are at the heart of it. Also refreshing: You can make this in just 10 minutes! So it truly offers a quick, cool, yummy, healthy dinner, you can pull together in no time!
• 2 large cucumbers
• 1 avocado: half in blender, half aside
• 1-2 teaspoons fresh lime juice
• 3 tablespoons chopped fresh chives
• 2 ears of corn, steamed & shucked
• 5 oz. nonfat, plain Greek yogurt
• 1-2 tablespoons garlic powder
• 5-6 ice cubes
• Splash of milk
• 1 dozen shrimp
• Dash of Serrano salt, herbal sea salt or smoked paprika
Truly the EASIEST recipe on the planet: Put the first 8 ingredients above in a blender, blend for 1 minute (or until ice/lumps are gone), enjoy :)
Now if, like me, you prefer to also have protein with meals, to make this a bit heartier? I threw a dozen shrimp and a tiny bit of olive oil into a pan on medium, cooked for a few minutes, until opaque. Transfer to a bowl of cold water, drain, place in a ziploc in the freezer for a few while blending your other ingredients. So they’ll be chilly, too!
I had fresh, local corn, I steamed and shucked for this. But even if you just have a bag of corn in your freezer, that will work! And if it was also cooked before it was frozen? Even better: Throw it right in the blender, ice and all. That ice will only help with the chilly factor, of course :)
After blending, pour into 2 bowls, finish with remainder of chopped-up avocado, add half the shrimp to each bowl, finish with a dash of smoked Serrano pepper salt, smoked paprika salt, or even some herbal sea salt. This recipe would work well with any kind of peppers, honestly? Not a huge jalapeño fan myself, but you could throw half of one of those in while blending, if you are.
I tend to go for smokier chilies like chipotle or smoked Serrano peppers, in recipes like this. I just think smokier peppers work especially well, when you have sweet ingredients in the mix, too? Their smoky quality and flavor adds a nice complexity, and depth, to it all. Also keeps the sweet corn and cucumbers from coming across as too sweet. So it still all feels like a dinner-worthy dish! Serranos are a step up from jalapeños on the Scoville scale, too (10,000-23,000 SHU). So if you like things on the spicy side, maybe give em a go.
Hope you find this a Super Tasty way to beat the heat. Keep cool my babies!