Recipe courtesy of Ingrid Hoffmann
Episode: Spa Day
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Yummy Avocado Sopita
Total:
1 hr 15 min
Prep:
5 min
Inactive:
1 hr
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
5 min
Inactive:
1 hr
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 tablespoon unsalted butter
  • 1 white onion, chopped
  • 2 garlic cloves, peeled and smashed
  • 1/2 red, orange, or yellow bell pepper, finely chopped
  • 2 tablespoon chopped fresh dill
  • Salt and freshly ground black pepper
  • 3 medium avocados, halved, seeded, peeled, and roughly chopped, see *Cook's Note
  • 2 1/2 cups 2 percent milk
  • 2 tablespoons olive oil
  • 1/2 pound small raw shrimp, peeled and deveined
  • Fresh basil leaves, finely chopped, for garnishing
  • Sesame seeds, to taste

Directions

Melt the butter in a medium skillet over medium-high heat. Add the onion, garlic and peppers and cook until soft, about 4 to 6 minutes, stirring occasionally. Add the dill, season with salt and pepper. Put the mixture in the blender jar.

Add the avocado, and milk and 1 tablespoon of olive oil to the blender and puree. When completely smooth, transfer the puree to a bowl, cover, and refrigerate until chilled.

Heat the remaining 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add the shrimp and cook until curled, pink and opaque, about 2 to 4 minutes. To serve, pour the chilled soup into small glasses or bowls, add a few of the shrimp to each glass and garnish with the basil, sesame seeds, and a drizzle of oil.

*Cook's Note: We recommend Hass avocados for the smoothest avocado soupita.

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