In the surfer town of Playa del Coco, Costa Rica, there is a cute little restaurant called El Chile Dulce. After a day of sun and sand, nothing was more welcome than this gorgeous pale green soup. Sipping a luscious and silky spoonful is like slipping into something a little more comfortable. I call this a sopita—little soup—because it’s so rich you should serve it in small portions.
AVOCADO SOPITA Serves: 4Ingredients 1 TBSP unsalted butter 1 white onion, finely chopped 2 garlic cloves, peeled and smashed ½ red, orange, or yellow bell pepper, cored, seeded, ribbed, and finely chopped 1 TBSP plus 1½ TSP chopped fresh dill Salt and freshly ground pepper ½ cup heavy cream 3 medium Hass avocados, halved, seeded, peeled, and coarsely chopped 1 cup milk 2 TBSP olive oil 16 small raw shrimp, peeled and deveined Fresh basil leaves, finely chopped, for garnish Sesame seeds, for garnish
Read Related: Avocado Inspirations Part 1Instructions
- Melt the butter in a medium skillet over medium-high heat. Add the onion, garlic, and bell peppers and cook, stirring occasionally, until the vegetables are soft, 4 to 6 minutes. Add the dill and some salt and pepper to taste. Stir in the cream and pour the mixture into a blender.
- Add the avocados, milk, and 1 tablespoon of the olive oil to the blender and purée. When the purée is completely smooth, transfer it to a bowl, cover, and refrigerate until chilled (the soup can be made up to 1 day in advance).
- Heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Add the shrimp and cook until curled, pink, and opaque, 2 to 4 minutes. To serve, pour the chilled soup into small glasses, add some of the shrimp, and garnish with basil and sesame seeds.