MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: African Tomato-Avocado-Buttermilk Soup
  Categories: Soups
       Yield: 8 servings
       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
       1    Cucumber, peeled, seeded,
            -and diced
   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