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.
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
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- 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.