Yummy Avocado Sopitan is a gluten free, primal, and pescatarian main course. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 522 calories, 21g of protein, and 40g of fat. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. If you have butter, dill, olive oil, and a few other ingredients on hand, you can make it. To use up the avocados you could follow this main course with the Coconut Avocado Ice Cream as a dessert. .. Yummy Yummy!.
Instructions
1
Melt the butter in a medium skillet over medium-high heat.
Ingredients you will need
Butter
Equipment you will use
Frying Pan
2
Add the onion, garlic and peppers and cook until soft, about 4 to 6 minutes, stirring occasionally.
Ingredients you will need
Peppers
Garlic
Onion
3
Add the dill, season with salt and pepper.
Ingredients you will need
Salt And Pepper
Dill
4
Put the mixture in the blender jar.
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Blender
5
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.
Ingredients you will need
Olive Oil
Avocado
Milk
Equipment you will use
Blender
Bowl
6
Heat the remaining 1 tablespoon of the olive oil in a medium skillet over medium-high heat.
Ingredients you will need
Olive Oil
Equipment you will use
Frying Pan
7
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.
Ingredients you will need
Chilled Soup
Sesame Seeds
Shrimp
Basil
Cooking Oil
Equipment you will use
Bowl
8
*Cook's Note: We recommend Hass avocados for the smoothest avocado soupita.