Chilled Creamy Tomato & Shrimp Soup

Growing up in Maryland I am no stranger to seafood, specifically shrimp and crab showing up in many dishes. A year or so ago though I was at a nice club for lunch and had the pleasure of experiencing my first ever Frosted Crab Soup. This was a chilled tomato soup with jumbo lump crab meat and fresh cream on top, so simple, so tasty, yet something new to me. I started looking for recipes but as I have only ever seen it on 2 menus and both were private social clubs I wasn't surprised when I had a hard time locating it. I was shocked however when I found an article which said the chef shared that the "secret" ingredient as Campbells Tomato Soup. Today I decided to make an attempt at this myself, but with crab prices being high I decided to use shrimp instead.

Chilled Creamy Tomato & Shrimp Soup: Serves 2

1 Can Cambells Condensed Tomato Soup
1/2 Can Water
1/2C Milk
3-4 Basil Leaves
1/4lbs Shrimp - Peeled & De-veined
1/4C Heavy Cream

In a small sauce pot mix the soup, water, milk and basil together and bring up to a light simmer. Turn off the heat, pour the soup into a bowl and refrigerate (if you are planning on serving soon toss it in the freezer to cool off quickly).

Bring a small pot of salted water up to a boil. Once boiling add in the shrimp and cook for a few minutes until firm and no longer translucent. Remove from the water and place in the fridge or freezer to cool off.

Once everything is cool mix the shrimp with the tomato soup and add the cream. Serve and enjoy.

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WW: 8 Points Plus / serving