Name: African Tomato-Avocado-Buttermilk Soup
Ingredients: 3 lb Tomatoes, peeled and seeded; 2 tb Tomato paste; 1 c Buttermilk; 1 tb Olive oil; 1 Avocado, mashed to a puree; Juice of 1 lemon; 2 tb Finely minced fresh parsley; Salt and pepper to taste; Hot pepper sauce; Garnish:; 1 Cucumber, peeled, seeded, and diced

This is that mystery which is rich in divine grace to sinners: wherein by a wonderful exchange our sins are no longer ours but Christ’s, and the righteousness of Christ not Christ’s but ours. He has emptied Himself of His righteousness that He might clothe us with it and fill us with it; and He has taken our evils upon Himself that He might deliver us from them. Learn Christ and Him crucified. Learn to pray to Him and, despairing of yourself, say, 'Thou, Lord Jesus, art my righteousness, but I am Thy sin. Thou hast taken upon Thyself what is mine and hast given to me what is Thine. Thou hast taken upon Thyself what Thou wast not and hast given to me what I was not.'

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Soups	8	Servings

INGREDIENTS

3	lb	Tomatoes, peeled and seeded
2	tb	Tomato paste
1	c	Buttermilk
1	tb	Olive oil
1		Avocado, mashed to a puree
		Juice of 1 lemon
2	tb	Finely minced fresh parsley
		Salt and pepper to taste
		Hot pepper sauce
		Garnish:
1		Cucumber, peeled, seeded, and diced

INSTRUCTIONS

sour cream, plain yogurt, or creme fraiche
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.
Makes 8 to 10 servings.
From:  CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc., Los
Angeles.  1984.  ISBN 0-87477-322-9 Posted by: Karin Brewer, Cooking Echo,
8/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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