Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 642.25 Kcal (2689 kJ) | ||
| Calories from fat | 452.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.28g | 77% | |
|---|---|---|---|
| Cholesterol | 46.43mg | 15% | |
| Sodium | 741.74mg | 31% | |
| Potassium | 1112.16mg | 24% | |
| Total Carbs | 41.79g | 14% | |
| Sugars | 11.49g | 46% | |
| Dietary Fiber | 12.03g | 48% | |
| Protein | 12.56g | 25% | |
| Vitamin C | 27.9mg | 46% | |
| Iron | 2.1mg | 12% | |
| Calcium | 239.4mg | 24% | |
| Amount Per 100 g | |||
| Calories | 153.46 Kcal (643 kJ) | ||
| Calories from fat | 108.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.01g | 77% | |
|---|---|---|---|
| Cholesterol | 11.09mg | 15% | |
| Sodium | 177.23mg | 31% | |
| Potassium | 265.74mg | 24% | |
| Total Carbs | 9.98g | 14% | |
| Sugars | 2.75g | 46% | |
| Dietary Fiber | 2.88g | 48% | |
| Protein | 3g | 25% | |
| Vitamin C | 6.7mg | 46% | |
| Iron | 0.5mg | 12% | |
| Calcium | 57.2mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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