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

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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Yummy Avocado Sopita

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