Yummy Avocado Sopita
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
38
Spice
45
Sweetness
55
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Unsalted Butter2 tbsp
Dill (chopped fresh)1
Salt2.5 cups
Milk (2 percent)2 tbsps
Olive OilDirections:
1
Melt the butter in a medium skillet over medium-high heat
2
Add the onion, garlic and peppers and cook until soft, about 4 to 6 minutes, stirring occasionally
3
Add the dill, season with salt and pepper
4
Put the mixture in the blender jar
5
Add the avocado, and milk and 1 tablespoon of olive oil to the blender and puree
6
When completely smooth, transfer the puree to a bowl, cover, and refrigerate until chilled
7
Heat the remaining 1 tablespoon of the olive oil in a medium skillet over medium-high heat
8
Add the shrimp and cook until curled, pink and opaque, about 2 to 4 minutes
9
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
10
*Cook's Note: We recommend Hass avocados for the smoothest avocado soupita