serves: 4
prep time: min
cook time: min
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
- 2 tablespoons olive oil
instructions
- 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.
- *Ingrid's Note: We recommend Hass avocados for the smoothest avocado soupita.