Tomato-Avocado-Buttermilk Soup

Tanzanian Tomato-Avocado-Buttermilk Soup Recipe | Ingredients: Tomatoes, Buttermilk, Avocado & More

Region / culture: Tanzania | Servings: 4

Introduction

Tomato-Avocado-Buttermilk Soup is a refreshing and creamy soup that is perfect for a light and healthy meal. The combination of fresh tomatoes, creamy avocado, tangy buttermilk, and a hint of spice creates a delicious and satisfying dish.

History

This recipe is a modern twist on traditional tomato soup, incorporating the creamy texture of avocado and the tangy flavor of buttermilk. It is a popular dish in many households, especially during the summer months when tomatoes are in season.

Ingredients

3 lb (1.36 kg) tomatoes, peeled and seeded
2 tbsp tomato paste
1 cup buttermilk
1 tbsp olive oil
1 avocado, mashed to a puree
juice of 1 lemon
2 tbsp finely minced fresh parsley
salt and pepper to taste
hot pepper sauce

How to prepare

In a large mixing bowl, combine the pureed tomatoes, tomato paste, buttermilk, and oil.
Toss the pureed avocado with 1 tbsp of lemon juice to preserve its color.
Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir well to combine.
Season the mixture with salt, pepper, and a generous amount of hot pepper sauce according to taste.
Refrigerate the mixture for several hours before serving.

Variations

Add a dollop of Greek yogurt on top of each serving for extra creaminess.
Garnish the soup with chopped cilantro or green onions for a pop of color.

Cooking Tips & Tricks

Make sure to peel and seed the tomatoes before pureeing them to ensure a smooth and creamy texture.

- Refrigerate the soup for several hours before serving to allow the flavors to meld together.

- Adjust the amount of hot pepper sauce according to your preference for spiciness.

Serving Suggestions

Serve the Tomato-Avocado-Buttermilk Soup with a side of crusty bread or a fresh salad for a complete meal.

Cooking Techniques

Use a blender or food processor to puree the tomatoes and avocado for a smooth texture.

- Refrigerate the soup for at least 2 hours before serving to allow the flavors to develop.

Ingredient Substitutions

Substitute Greek yogurt for the buttermilk for a tangier flavor.

- Use lime juice instead of lemon juice for a different citrus twist.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Serve the soup in individual bowls garnished with a drizzle of olive oil and a sprinkle of fresh parsley.

Pairing Recommendations

Pair the Tomato-Avocado-Buttermilk Soup with a crisp white wine or a light beer for a refreshing combination.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat the soup gently on the stovetop over low heat, stirring occasionally.

Nutrition Information

Calories per serving

Each serving of Tomato-Avocado-Buttermilk Soup contains approximately 200 calories.

Carbohydrates

Each serving of Tomato-Avocado-Buttermilk Soup contains approximately 15 grams of carbohydrates.

Fats

Each serving of Tomato-Avocado-Buttermilk Soup contains approximately 10 grams of fats.

Proteins

Each serving of Tomato-Avocado-Buttermilk Soup contains approximately 5 grams of proteins.

Vitamins and minerals

This soup is rich in vitamins A, C, and K from the tomatoes and avocado. It also contains calcium, potassium, and magnesium from the buttermilk.

Alergens

This recipe contains dairy from the buttermilk and avocado, which may be allergens for some individuals.

Summary

Tomato-Avocado-Buttermilk Soup is a nutritious and flavorful dish that is rich in vitamins and minerals. It is a great option for a light and healthy meal.

Summary

Tomato-Avocado-Buttermilk Soup is a delicious and nutritious dish that is perfect for a light and healthy meal. With its creamy texture, tangy flavor, and hint of spice, this soup is sure to become a favorite in your household.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Tomato-Avocado-Buttermilk Soup. It was a warm summer day, and I had just finished weeding my garden when my neighbor, Mrs. Thompson, stopped by with a basket of ripe tomatoes and avocados from her own garden.

"Martha, I have a new recipe for you to try," she said with a smile as she handed me the basket. "It's a refreshing soup that is perfect for hot days like today."

I eagerly took the basket and peered inside to see the vibrant red tomatoes and creamy avocados nestled together. I had never thought to combine these two ingredients in a soup before, and I was intrigued by the idea.

Mrs. Thompson proceeded to tell me about how she had come across the recipe in a magazine while waiting at the doctor's office. The flavors of the tomatoes and avocados, combined with the tangy buttermilk, created a delicious and unique soup that she couldn't wait to share with me.

I thanked Mrs. Thompson for the ingredients and promised to give the recipe a try. As she left, I couldn't wait to get started on making the Tomato-Avocado-Buttermilk Soup.

I gathered the rest of the ingredients I would need from my pantry and refrigerator - buttermilk, garlic, onion, cilantro, and a few other spices. As I began chopping and sautéing, the savory aroma of the garlic and onion filled my kitchen, making my mouth water in anticipation.

I carefully followed the recipe, blending the tomatoes and avocados together with the buttermilk until it formed a smooth and creamy base. The vibrant green color of the soup was a sight to behold, and I couldn't resist sneaking a taste before letting it chill in the refrigerator.

The flavors of the ripe tomatoes, creamy avocados, and tangy buttermilk danced on my taste buds, creating a symphony of flavors that left me craving more. I knew that this recipe would become a staple in my kitchen, a dish that I would proudly serve to friends and family for years to come.

I quickly jotted down the recipe in my trusty recipe book, making notes of any adjustments I had made along the way. Mrs. Thompson's gift had sparked a newfound passion for experimenting with new flavors and ingredients in my cooking, and I couldn't wait to see what other culinary delights awaited me.

Over the years, I continued to perfect the recipe for Tomato-Avocado-Buttermilk Soup, tweaking the spices and proportions to suit my taste. I shared the recipe with friends and family, who all raved about the unique combination of flavors in this refreshing summer soup.

As I grew older, my love for cooking only deepened, and I found joy in passing down my recipes to the next generation. My grandchildren would often come over to help me in the kitchen, eagerly watching as I whipped up a batch of Tomato-Avocado-Buttermilk Soup.

I would tell them the story of how I first learned to make this soup from Mrs. Thompson, and how a simple basket of tomatoes and avocados had sparked a culinary adventure that had lasted a lifetime.

Now, as I sit in my cozy kitchen, surrounded by the familiar smells and sounds of cooking, I can't help but feel grateful for the memories and experiences that have shaped me into the cook I am today. And as I ladle out bowls of Tomato-Avocado-Buttermilk Soup for my family to enjoy, I know that the legacy of this recipe will live on for generations to come.