INGRID HOFFMANN'S YUMMY AVOCADO SOPITA
SERVES 4
Ingredients
- 1 tablespoon Unsalted Butter
- 1 White Onion, finely chopped
- 2 Garlic cloves, peeled and smashed
- 1/2 Red, Orange, or Yellow Bell Pepper, finely chopped
- 1 tablespoon, plus 1 ½ teaspoons Fresh Dill
- Salt and Fresh Black Pepper, to taste
- 1/2 cup Heavy Cream
- 3 medium Chilean Hass Avocados, halved, seeded, peeled, and roughly chopped
- 1 cup Milk
- 2 tablespoons Olive Oil
- 16 small Raw Shrimp, peeled and deveined
- Fresh Basil Leaves, finely chopped, for garnishing
- Sesame Seeds to taste
Instructions
Melt the butter in a medium skillet over medium-high heat. Add the onion, garlic and peppers and cook until they are soft, about 7 minutes, stirring occasionally. Add the dill and some salt and pepper to taste. Stir in the cream and pour the mixture into a blender jar.
Add the avocado, milk and a tablespoon of olive oil to the blender and purée. When completely smooth, transfer the purée to a bowl, cover, and refrigerate until chilled. (The soup can be made up to 1 day in advance.)
Heat 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, add some of the shrimp and garnish with the sesame seeds and basil.
Recipe courtesy of Ingrid Hoffmann and Chica Worldwide, llc