3 lb tomatoes, peeled and seeded
2 tbsp tomato paste
1 cup buttermilk
1 tbsp olive oil
1 avocado, mashed to a puree
1 juice of 1 lemon
2 tbsp finely minced fresh parsley
1 salt and pepper to taste
1 hot pepper sauce
1 garnish:
1 cucumber, peeled, seeded, and diced
Directions
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
Servings: 8 servings
African Tomato-Avocado-Buttermilk Soup Recipe brought to you by Recipe Ideas
Categories: Beverages; Fruit; Soup; Tomato
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We hope you enjoy this African Tomato Avocado Buttermilk Soup recipe.
