Yummy Avocado Sopita

• 1 tablespoon unsalted butter
• 1 white onion, chopped
• 2 garlic cloves, peeled and smashed
• 1/2 red, orange, or yellow bell pepper, finely chopped
• 2 tablespoon chopped fresh dill
• Salt and freshly ground black pepper
• 3 medium avocados, halved, seeded, peeled, and roughly chopped, see *Cook's Note
• 2 1/2 cups 2 percent milk
• 2 tablespoons olive oil
• 1/2 pound small raw shrimp, peeled and deveined
• Fresh basil leaves, finely chopped, for garnishing
• Sesame seeds, to taste
• 2 tablespoons olive oil

1. Melt the butter in a medium skillet over medium-high heat.
2. Add the onion, garlic and peppers and cook until soft, about 4 to 6 minutes, stirring occasionally.
3. Add the dill, season with salt and pepper.
4. Put the mixture in the blender jar.
5. Add the avocado, and milk and 1 tablespoon of olive oil to the blender and puree.
6. When completely smooth, transfer the puree to a bowl, cover, and refrigerate until chilled.
7. Heat the remaining 1 tablespoon of the olive oil in a medium skillet over medium-high heat.
8. Add the shrimp and cook until curled, pink and opaque, about 2 to 4 minutes.
9. 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.
10. *Cook's Note: We recommend Hass avocados for the smoothest avocado soupita.

unsalted butter, white onion, garlic, red, dill, salt, avocados, percent milk, olive oil, shrimp, fresh basil, sesame seeds, olive oil

Taken from www.foodnetwork.com/recipes/ingrid-hoffmann/yummy-avocado-sopita-recipe.html (may not work)