Katja Sherlock of @NYC made this dish that requires no cooking. At all.

What You’ll Need:
3–4 ears of corn on the cob
1/2 cup Greek yoghurt
1 cup milk
Juice from one lime
1/2 pound pre-cooked shrimp
1/2 cup cup grape tomatoes
1/2 avocado
Salt and pepper to taste
Coriander for garnish

What to Do:
Clean the corn cobs and cut the kernels of the raw corn.

Put kernels into a blender together with the yogurt, milk, and lime juice, and blend the ingredients

Store blended soup in the fridge for about 30 minutes.

Set 4 shrimp aside for garnish. Remove tails from remaining shrimp and cut into small pieces.

Take soup out of fridge and stir the shrimp pieces into the soup. Season to taste with salt and pepper.

Slice grape tomatoes into halves, and the avocado into small pieces. Wash and chop some fresh cilantro.

Transfer the soup into serving bowls. Top each bowl with halved tomatoes, diced avocado, garnish with some fresh cilantro and a shrimp, and serve!