Anononymous 8-09-05

3 lbs. tomatoes\\\\raw, peeled, seeded, and pureed

2 tsp. tomato paste

1 cup buttermilk

1 Tbsp peanut or vegetable oil

1 ripe avocado, mashed and pureed

2 Tbsp lemon juice

3 Tbsp fresh cilantro or parsley, chopped

1 tsp. hot pepper sauce, or to taste

1/8 tsp. salt

1/8 tsp. pepper

In a mixing bowl, combine the pureed tomatoes, tomato paste, buttermilk, and

peanut oil. Add remaining ingredients, stirring to mix well.

Refrigerate for 3 hours, or overnight. Serve cold. Serving

suggestion: top soup with a dollop or sour cream or yogurt.