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African Tomato-Avocado-Buttermilk Soup

African Tomato-Avocado-Buttermilk Soup is built on Tomatoes Peeled And Seeded, Tomato Paste, Buttermilk, Olive Oil, and Avocado Mashed To A Puree. Keep it handy for the next time you cook it.

Ingredients

• 3 lb
• 2 tbsp
• 1 cup
• 1 tbsp
• 1
• Juice Of Lemon
• 2 tbsp
• Salt And Pepper
• Hot Pepper Sauce
• Garnish
• 1

Method (preview)

1. 1

   Sour cream, plain yogurt, or creme fraiche

2. 2

   Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds.

3. 3

   In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil.

4. 4

   Toss pureed avocado with 1 tablespoon lemon juice to hold the color.

5. 5

   Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well.

6. 6

   Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce.

7. 7

   Refrigerate several hours before serving.

8. 8

   At serving time, taste soup for seasonings.

9. 9

   Ladle into individual bowl and have guest garnish their portions with cucumber and sour cream.

10. 10

    Pass hot pepper sauce around to add more piquancy.

11. 11

    Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer, Cooking Echo, 8/92

12. 12

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