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Recipe Name: African Tomato-avocado-buttermilk Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
3 Pound(s) Tomatoes, peeled and seeded
2 Tablespoon(s) Tomato paste
1 Cup(s) Buttermilk
1 Tablespoon(s) Olive oil
1 Avocado, mashed to a puree
Juice of 1 lemon
2 Tablespoon(s) Finely minced fresh parsley
Salt and pepper to taste
Hot pepper sauce
Garnish:
1 Cucumber, peeled seeded
and diced
Directions:
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 66
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 1.2mg
Sodium: 313.1mg
Potassium: 473.4mg
Carbohydrates: 10.5g
Fiber: 2.2g
Sugar: 6.7g
Protein: 2.8g


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