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tomato soup with buttermilk

circlemoon8 avatar
Recipe by
Cathy Gillespie
@circlemoon8
ARIZONA CITY, AZ

Easy, serve cold.

method No-Cook or Other

Ingredients For tomato soup with buttermilk

  • 3 lb
    tomatoes, peeled and seeded
  • 2 Tbsp
    tomato paste
  • 1 c
    buttermilk
  • 1 Tbsp
    olive oil
  • 1
    avocado, pureed
  • juice from 1 lemon
  • 2 Tbsp
    parsley, minced
  • salt and pepper
  • 1
    cucumber, peeled, seeded, diced
  • sour cream

How To Make tomato soup with buttermilk

  • 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.
  • 2
    To serve: ladle into individual bowls and garnish with cucumber, sour cream and hot sauce.
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