African Tomato-Avocado-Buttermilk Soup

Title:
African Tomato-Avocado-Buttermilk Soup

Yield:
8 Servings

Categories:
Soups




Ingredients:





     3 lb Tomatoes, peeled and seeded


     2 tb Tomato paste


     1 c  Buttermilk


     1 tb Olive oil


     1    Avocado, mashed to a puree


          Juice of 1 lemon


     2 tb Finely minced fresh parsley


          Salt and pepper to taste


          Hot pepper sauce


          Garnish:


     1    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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini