Yummy Avocado Sopita-MainPhoto

Yummy Avocado Sopita-MainPhotoIn 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.

Serves: 4

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 1


  1. 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.
  2. 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).
  3. 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.