African Tomato Avocado Buttermilk Soup
Submitted by pjb
Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.
YIELD
8 servingsPREP
5 minCOOK
0 minREADY
5 minThis chilled African soup combines the bright acidity of fresh tomatoes with the rich creaminess of avocado and the tang of buttermilk for a refreshing starter on hot days.
Pureeing and straining the tomatoes removes seeds and skins, creating a silky base that’s enriched with tomato paste for deeper flavor.
Lemon juice keeps the avocado from browning while adding brightness, and hot pepper sauce brings customizable heat.
The soup needs several hours in the fridge to chill thoroughly and let flavors meld together.
Guests can customize their bowls with diced cucumber for crunch and sour cream for extra richness.
Kitchen Tips
- Press pureed tomatoes through a fine sieve to remove all seeds for smooth texture
- Toss avocado with lemon juice immediately after pureeing to prevent oxidation
- Make the soup at least 4 hours ahead so it’s properly chilled
- Taste before serving and adjust seasonings; flavors dull when cold
- Pass hot pepper sauce at the table so everyone can add their preferred heat level
Variations
- Substitute Greek yogurt for buttermilk for tangier, thicker soup
- Add fresh basil or cilantro for herbal brightness
- Top with crispy tortilla strips instead of cucumber for crunch
Ingredients
Directions
Purée tomatoes in a food processor or food mill, then press through a sieve to remove seeds. In a large mixing bowl, beat the puréed tomatoes, tomato paste, buttermilk, and oil.
Toss puréed 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.
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