Sopita Recipes

Steps:

• Sauté rice in butter.
• Add chopped tomato and zucchini and cook for a few minutes.
• Add chicken (or vegetable stock) and salt.
• Bring to a boil.
• Cover and let simmer until liquid is absorbed.

Steps:

• 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.

Steps:

• Heat the olive oil in a 2 qt sauce pan.
• Put the uncooked pasta, onions and garlic in 2 qt sauce pan.
• Stir regularly until onions become translucent and pasta has brown spots on it where it has fried.
• Put tomato sauce and salt in sauce pan.
• Put enough water in saucepan to cover pasta completely but not too much.
• Stir then cover saucepan and let simmer for 5 minutes.
• Uncover saucepan and let water cook down until sauce nearly disappears, stirring ocassionally.
• Once the liquid has mostly disappeared, sprinkle with cheese, take off heat and cover with lid so cheese can melt.

Steps:

• Place the tomatoes, onion, and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth, 30 seconds to 1 minute.
• Heat the olive oil in a skillet over medium-low heat, and stir in the pasta. Fry the pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat.
• Pour the tomato mixture into a large saucepan, and stir in chicken broth and noodles. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt and black pepper, and stir in the cilantro; simmer 2 more minutes to cook cilantro.