Yummy Avocado Sopita Food

YUMMY AVOCADO SOPITA

Yummy Avocado Sopita image

Provided by Ingrid Hoffmann

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.
*Cook's Note: We recommend Hass avocados for the smoothest avocado soupita.

SOPITA

Sopita image

Quick, cheap, and easy to make. This can be made vegetarian (vegetable stock) or with chicken stock.

Provided by Raja635

Categories Low Protein

Time 25m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 cup rice
butter
1 tomatoes
1 zucchini
1 teaspoon salt
1/2 cup chicken stock or 1/2 cup vegetable stock

Steps:

Sauté rice in butter.
Add chopped tomato and zucchini and cook for a few minutes.
Add chicken (or vegetable stock) and salt.
Bring to a boil.
Cover and let simmer until liquid is absorbed.

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