Tomato, Avocado and Buttermilk Soup RecipeOrigin: North Africa Period: Traditional |
Ingredients
1.3kg tomatoes, peeled and seeded 
Tomato, Avocado and Buttermilk Soup Preparation:Method:Purée the tomatoes in a food processor then press through a sieve to remove the seeds. Beat together the puréed tomatoes, tomato paste, buttermilk and oil. Toss the puréed avocado with the lemon juice (to retain its colour) then add the avocado and the lemon juice and the parsley to the tomato mixture. Stir to mix well, season with salt and add a good dollop of hot pepper sauce. Refrigerate for several hours before serving then ladle into bowls, top with cucumber and sour cream. Serve with hot pepper sauce which can be added for extra piquancy. |
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