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African Tomato-avocado-buttermilk Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: AFRICAN TOMATO-AVOCADO-BUTTERMILK SOUP
 Categories: Soups
      Yield: 8 Servings
 
      3 lb Tomatoes, peeled and seeded
      2 tb Tomato paste
      1 c  Buttermilk
      1 tb Olive oil
      1    Avocado, mashed to a puree
           Juice of 1 lemon
      2 tb Finely minced fresh parsley
           Salt and pepper to taste
           Hot pepper sauce
           Garnish:
      1    Cucumber, peeled, seeded,
           -and diced
 
  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 0-87477-322-9 Posted by: Karin Brewer,
  Cooking Echo, 8/92
 
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