African Tomato Avocado Buttermilk Soup
156
A cold tomato avocado buttermilk soup.
Ingredients
| 3 | pounds |
tomatoes
peeled and seeded |
|
| 2 | tablespoons |
tomato paste
|
|
| 1 | cup |
buttermilk
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | whole |
avocados
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
to taste |
* |
| 1 | x |
cucumbers
peeled, seeded and diced |
* |
| 1 | x |
sour cream
or plain yogurt |
* |
Directions
Purée tomatoes in a food processor or food mill, then press through a sieve to remove seeds. In a large mixing bowl, beat the puréed tomatoes, tomato paste, buttermilk, and oil.
Toss puréed 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.
Nutrition Facts
Serving Size 207g (7.3 oz)Amount per Serving
Calories 5933% of calories from fat
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 1mg
0%
Sodium 45mg
2%
Total Carbohydrate
3g
3%
Dietary Fiber 2g
9%
Sugars g
Protein
5g
Vitamin A 31%
•
Vitamin C 40%
Calcium 6%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
