• 3 lbs. tomatoes, peeled, seeded, and pureed
• 2 tsp. tomato paste
• 1 cup buttermilk
• 1 Tbs. peanut or vegetable oil
• 1 ripe avocado, mashed and pureed
• 2 Tbs. lemon juice
• 3 Tbs. 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.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 120, fat 7.7g, 53% calories from fat, cholesterol 1mg, protein 3.2g, carbohydrates 12.5g, fiber 3.7g, sugar 6.7g, sodium 75mg, diet points 2.8.

Dietary Exchanges: Milk: 0.1, Vegetable: 1.5, Fruit: 0.2, Bread: 0.0, Lean meat: 0.0, Fat: 1.4, Sugar: 0.0, Very lean meat protein: 0.0

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