4 servings

1 lb Medium or Large Shrimp; peeled, deveined, and preboiled
2 cups Chicken broth
2 Medium tart apples; peeled, cored, and chopped
1 Large onion, chopped
1/2 tsp Curry powder
1 Large red bell pepper, stemmed and seeded
4 cups Buttermilk
1/4 cup Lime juice
1 1/2 cups Cooked corn kernels
1/2 cup Minced fresh cilantro

1. In a 4 to 5 quart pan over high heat combine broth, apples, onion, and curry. Cover and bring to a boil, then simmer until apples mash easily (about 30 minutes).

2. Let cool, then cover and chill until cold; 4 - 24 hours.

3. Puree mixture in a blender or food processor.

4. Cut a few thin slivers from bell pepper and set aside.

5. Dice remaining pepper and put into a tureen with apple puree, buttermilk, lime juice, 1 1/4 cups of corn, and minced cilantro.

6. Ladle soup into bowls and top with the preboiled Shrimp, remaining corn, bell pepper strips, and cilantro sprigs.