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Recipes
Tex Mex
Soup & Stews
Avocado Soup & Stew

Lynn's Tomato Avocado Buttermilk Soup

3 lb Tomatoes, peeled and seeded
2 tbl Tomato paste
1 cup Buttermilk
1 tbl Olive oil
1 x Avocado, mashed to a puree
    Juice of 1 lemon
2 tbl Finely minced fresh parsley
    Salt and pepper to taste
    Hot pepper sauce
GARNISH
1 x Cucumber, peeled, seeded, and
    diced
    sour cream, plain yogurt, or
    creme fraiche

 Method :
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.