tomato soup with buttermilk

Name: Tomato Soup with Buttermilk
Cuisine: American
Ingredients: 3 pound(s) tomatoes, peeled and seeded; 2 tablespoon(s) tomato paste; 1 cup(s) buttermilk; 1 tablespoon(s) olive oil; 1 - avocado, pureed; - juice from 1 lemon; 2 tablespoon(s) parsley, minced; - salt and pepper; 1 - cucumber, peeled, seeded, diced; - sour cream

8 Pinches

Cathy Gillespie

ARIZONA CITY, AZ

Updated on Jun 8, 2015

Easy, serve cold.

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Ingredients

3 pounds tomatoes, peeled and seeded
2 tablespoons tomato paste
1 cup buttermilk
1 tablespoon olive oil
1 - avocado, pureed
- juice from 1 lemon
2 tablespoons parsley, minced
- salt and pepper
1 - cucumber, peeled, seeded, diced
- sour cream

How To Make tomato soup with buttermilk

Step 1

Puree tomatoes, then press through a sieve to remove seeds. In a large bowl, beat the pureed tomatoes, tomato paste, buttermilk and oil. Toss pureed avocado with 1 TBS lemon juice (to hold color). Add avocado, remaining lemon juice, parsley to the tomato mixture; stir to mix well. Season to taste with salt and pepper, and hot pepper sauce (if desired). Refrigerate several hours before serving.

Step 2

To serve: ladle into individual bowls and garnish with cucumber, sour cream and hot sauce.
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