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Ingredientes
- 3 lb Tomatoes, peeled and seeded
- 2 Tbsp. Tomato paste
- 1 c. Buttermilk
- 1 Tbsp. Extra virgin olive oil
- 1 x Avocado, mashed to a puree Juice of 1 lemon
- 2 Tbsp. Finely chopped fresh parsley Salt and pepper to taste Warm pepper sauce
- 1 x Cucumber, peeled, seeded, and diced lowfat sour cream, plain yogurt, or possibly creme fraiche
Direcciones
- Puree tomatoes in a food processor or possibly 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 Tbsp. lemon juice to hold the color. Add in the avocado, remaining lemon juice, and parsley to the tomato mix; stir to mix well. Season to taste with salt and pepper, and a generous number of drops of warm pepper sauce. Chill several hrs before serving.
- At serving time, taste soup for seasonings. Ladle into individual bowl and have guest garnish their portions with cucumber and lowfat sour cream. Pass warm pepper sauce around to add in more piquancy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 8 servings | |
| Calories 88 | |
| Calories from Fat 43 | 49% |
| Total Fat 4.81g | 6% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 74mg | 3% |
| Potassium 562mg | 16% |
| Total Carbs 10.16g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 6.4g | 4% |
| Protein 3.0g | 5% |
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