Recipe - African Tomato-Avocado-Buttermilk Soup

3 pound Tomatoes, peeled and seeded
2 tablespoon Tomato paste
1 cup Buttermilk
1 tablespoon Olive oil
1 Avocado, mashed to a puree
Juice of 1 lemon
2 tablespoon Finely minced fresh parsley
Salt and pepper to taste
Hot pepper sauce
Garnish:
1 Cucumber, peeled, seeded,
and minced

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 0874773229 Posted by: Karin Brewer, Cooking Echo,
8/92

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