3 pound tomatoes, peeled and seeded 2 tablespoons tomato paste 1 cup buttermilk 1 tablespoon olive oil 1 avocado, mashed to a puree Juice of one lemon 2 tablespoons finely minced fresh parsley Salt and pepper to taste Hot pepper sauce Garnish: 1 cucumber; peeled, seeded and diced; sour cream, plain yogurt or créme 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.
Distributed by Internet Broadcasting. This material may not be published, broadcast, rewritten or redistributed.
