Cold Avocado and Tomato Soup (East Africa)
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INGREDIENTS
6 medium-sized firm ripe tomatoes, coarsely chopped and puréed, about 3 cups of purée
2/3 cup sour cream
½ cup milk
3 tablespoons strained fresh lemon juice
2 tablespoons tomato paste
1 tablespoon olive oil
3 tablespoons finely chopped fresh parsley
1-½ teaspoons salt
¼ teaspoon freshly ground black pepper
1 small cucumber
1 small ripe avocado, seeded, peeled and puréed, or mashed to a smooth pasteIn a deep bowl, beat the puréed tomatoes, sour cream, milk, lemon juice, tomato paste and oil together with a whisk or spoon until they are well blended. Stir in the parsley, salt and pepper, and taste for seasoning. Cover tightly with foil or plastic wrap and refrigerate the soup for at least 2 hours, until thoroughly chilled.
With a small, sharp knife, peel the cucumber and slice it lengthwise in half. Scoop out the seeds. Cut the cucumber into ¼-inch dice and set it aside in a small serving dish.
Just before serving, beat the puréed avocado into the soup and taste for seasoning. Ladle the soup into a chilled tureen or individual bowls and serve at once accompanied by the chopped cucumbers.
Serves 4