Yummy Avocado Sopita

Name: Yummy Avocado Sopita
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
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

Recipe courtesy of Ingrid Hoffmann

Watch how to make this recipe.

Yummy Avocado Sopita

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

475

Total Fat

35

Saturated Fat

8

Carbohydrates

26

Dietary Fiber

11

Sugar

10

Protein

20

Cholesterol

111

Sodium

995

Total: 1 hr 15 min
Prep: 5 min
Inactive: 1 hr
Cook: 10 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

475

Total Fat

35

Saturated Fat

8

Carbohydrates

26

Dietary Fiber

11

Sugar

10

Protein

20

Cholesterol

111

Sodium

995

Total: 1 hr 15 min
Prep: 5 min
Inactive: 1 hr
Cook: 10 min

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.