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A hot kitchen for
the first day of summer
is one of the last things
you need,
so with this in mind ,we
have gone with a very
quick
Cold Southwest Corn
and Shrimp Soup
as a Midsummer meal
Ingredients
• 4 packages (10 ounces each) frozen corn ker-
nels, thawed
• 1 cup low-fat yogurt
• 1 cup milk
• 1/3 cup fresh lime juice (from 2 or 3 limes)
• 1 teaspoon ground coriander
• Pinch cayenne, pepper
• 1 pound cooked frozen shrimp, thawed, roughly
chopped, reserving 4 whole shrimps
Pagan Living Magazine Litha 2017
23