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
The History of Recipes
We are able to trace the history of `recipes` way back into the distant past, in fact as far back into history as early Egypt, and maybe even further. Interesting though that maybe, generally, these old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to historians is a collection of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a collection of scripts which described recipes prepared by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, main course and desserts, something that is very familiar to us today. Aspicius also recounts how the early Romans used many different spices and herbs, including a few that are still present in modern kitchens like basil, rue and parsley. Over the following few centuries, the upper classes tried to lay on the most extravagent banquests, and as a result the best chefs and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century that cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cookery books are increasing in popularity as a result of increased literacy, people having increased spare time and having more money. The introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to access thousands of recipes like those on this site. |
We hope you enjoy this African Tomato Avocado Buttermilk Soup recipe.
