Recipe of the Week
3 pounds tomatoes, peeled and seeded
2 tablespoons tomato paste
1 cup buttermilk
1 tablespoon olive oil
1 avocado, mashed to a puree
Juice of 1 lemon
2 tablespoons finely minced fresh parsley
Salt and pepper to taste
Hot pepper sauce
1 cucumber, peeled, seeded, and diced
Sour cream or plain yogurt
Puree the tomatoes in a food processor.
In a large mixing bowl, beat together the pureed tomatoes, tomato paste, buttermilk, and oil.
Toss the 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 hot pepper sauce. Refrigerate several hours before serving.
At serving time, taste soup and adjust seasonings if necessary. Ladle into individual bowls and garnish with cucumber and sour cream.