African Tomato Avocado Buttermilk Soup

A cold tomato avocado buttermilk soup.

Yields:	8 servings
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	Preparation	5 minutes
	Cooking	0 minutes
	Ready In	5 minutes

Ingredients

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 leaves	finely minched
1	x	salt	to taste
1	x	black pepper	to taste
1	x	red hot pepper sauce (eg. Tabasco)	to taste
1	x	cucumbers	peeled, seeded and diced
1	x	sour cream	or plain yogurt

Directions

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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Member Review

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I had never made bread pudding before and I found this recipe to be easy to do. Also this was the first time I ever ate bread pudding and it was delicious. I plan to make this a regular dessert, its fast, easy and very good.

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