Recipe courtesy of Ingrid Hoffmann

Yummy Avocado Sopita

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 5 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. *Cook's Note: We recommend Hass avocados for the smoothest avocado soupita.

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