african tomato-avocado-buttermilk soup

Categories
Soup/stew
Yield
8 servings
MeasureIngredient
3 pounds Tomatoes, peeled and seeded
2 tablespoons Tomato paste
1 cup Buttermilk
1 tablespoon Olive oil
Avocado, mashed to a puree
  Juice of 1 lemon
2 tablespoons Finely minced fresh parsley
  Salt and pepper to taste
  Hot pepper sauce
  Garnish:
Cucumber, peeled, seeded, and diced

sour cream, plain yogurt, or creme fraiche Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds. In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon juice to hold the color. Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well. Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce. Refrigerate several hours before serving.

At serving time, taste soup for seasonings. Ladle into individual bowl and have guest garnish their portions with cucumber and sour cream. Pass hot pepper sauce around to add more piquancy.

Makes 8 to 10 servings.

From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc., Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer, Cooking Echo, 8/92

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