African Tomato Avocado Buttermilk Soup

[Guest guest]

African Tomato Avocado Buttermilk Soup

 

3 pounds tomatoes, peeled and seeded

2 tablespoons tomato paste

1 cup buttermilk

1 tablespoon olive oil

1 whole avocado, mashed to a puree

1 whole lemon juice of

2 tablespoons parsley, finely minched

1 salt to taste

1 pepper to taste

1 hot pepper sauce to taste

1 cucumbers, peeled, seeded and diced

1 sour cream or plain yogurt

 

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.

 

 

 

 

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