Hands-on time: 25 minutes
Total time: 5 hours (including 4 hours of chilling time)
- 1 tbsp coconut oil
- 2 large leeks, thinly sliced (white and light green parts only)
- 3 ears corn, husked, silk removed
- 2 cups low-sodium vegetable broth
- 1 avocado, pitted, peeled and diced
- 6 oz grape tomatoes, quartered lengthwise
- 8 to 10 leaves fresh, thinly-sliced basil
- 8 oz small or medium shrimp, peeled and deveined, tails removed
- 1/4 tsp sea salt
- 1/8 tsp fresh ground black pepper
- 2 tbsp fresh lime juice
- In a large saucepan on low, heat oil until melted. Add leeks and cook, stirring occasionally, for about 8 minutes or until softened.
- Meanwhile, over a large bowl, cut corn kernels from cobs. (TIP: A sharp, serrated knife would work well.) With a heavy knife, cut each cob into 2 to 3 pieces.
- Add corn kernels and pieces of cob to pot with leeks. Add broth and 2 cups water, and increase heat to high. Once boiling, reduce heat to low, cover and simmer for 25 minutes.
- Remove pot from heat and discard cobs. Let cool for 10 to 15 minutes, then purée soup with an immersion blender. (Alternatively, carefully purée soup in batches in a food processor or blender.) Transfer to a large bowl, cover and chill for at least 4 hours, or overnight.
- In a small bowl, toss avocado, tomatoes and basil.
- Heat a nonstick skillet on medium. Season shrimp with salt and pepper, add to skillet and cook for 3 to 4 minutes, turning once, until just opaque.
- Just before serving, stir lime juice into chilled soup. Ladle into bowls and garnish with avocado-tomato mixture and shrimp, dividing evenly.
Nutrients per serving (1 1/2 cups soup and 1/2 cup relish): Calories: 251, Total Fat: 11 g, Sat. Fat: 4 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 2 g, Carbs: 26 g, Fiber: 6 g, Protein: 15 g, Sugars: 6 g, Sodium: 398 mg, Cholesterol: 86 mg