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Ingrid Hoffmann's Yummy Avocado Sopita




  • 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


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