Yummy Avocado Sopita
From gardener 15 years agoIngredients
- 1 tablespoon unsalted butter shopping list
- 1 white onion, chopped shopping list
- 2 garlic cloves, peeled and smashed shopping list
- 1/2 red, orange, or yellow bell pepper, finely chopped shopping list
- 2 tablespoon chopped fresh dill shopping list
- salt and freshly ground black pepper shopping list
- 3 medium avocados, halved, seeded, peeled, and roughly chopped, see *Cook's Note shopping list
- 2 1/2 cups 2 percent milk shopping list
- 2 tablespoons olive oil shopping list
- 1/2 pound small raw shrimp, peeled and deveined shopping list
- fresh basil leaves, finely chopped, for garnishing shopping list
- sesame seeds, to taste shopping list
- 2 tablespoons olive oil shopping list
How to make it
- • Melt the butter in a medium skillet over medium-high heat.
- • Add onion, garlic and peppers and cook until soft 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 tbsp 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.
People Who Like This Dish 4
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The Rating
Reviewed by 5 people-
Sounds great, but I didn't find the "Cook's Note" you mention.
waterlily in Joplin loved it
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