African Avocado Soup

Course : Avocado
Serves: 8 to 10
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3 Pounds Tomatoes -- peeled and seeded
2 Tablespoons Tomato paste
1 cup Buttermilk
1 Tablespoon Olive oil
1 medium avocado -- mashed to a puree
1 medium Juice of 1 lemon
2 Tablespoons Finely minced fresh parsley
1 teaspoon salt
1 teaspoon pepper
1 dash Hot pepper sauce
1 medium Cucumber -- peeled, seeded, and diced
1 Cup sour cream -- plain yogurt, or creme fraiche

Preparation / Directions:

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.


Nutritional Information:

868 Calories (kcal); 51g Total Fat; (47% calories from fat); 26g Protein; 99g Carbohydrate; 9mg Cholesterol; 653mg Sodium

1 Kitchen's say:
  (4 3/4 Stars!)
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