From “World Vegetarian Classics: Over 200 Essential International Recipes for the Modern Kitchen” by Celia Brooks Brown
- 5 medium-sized tomatoes (about 1 pound, 5 ounces), quartered
- 2/3 cup yogurt
- 1/2 cup milk
- 3 tbsp fresh lemon juice
- 2 tbsp tomato paste
- 3 tbsp chopped fresh parsley
- 1 tsp salt
- Plenty of freshly ground black pepper
- 1 large ripe avocado
- 1 pickling cucumber, chilled
Place the tomatoes in a blender and whiz until completely smooth, about 1-2 minutes. (You can now strain the liquid if you wish to get rid of the seeds; but no need to bother with this step unless you are serving guests).
Add the yogurt, milk, lemon juice, tomato paste, parsley, salt and pepper to the blender. Whiz until smooth, then leave to chill in the refrigerator for at least 2 hours until very well chilled.
Just before serving, cut the avocado in half, remove the pit, scoop out the flesh and mash until smooth. Stir into the chilled soup. taste for seasoning. Peel and deseed the cucumber and cut in small dice. Serve the soup in bowls or wide glasses, topped with cucumber. Serves 4-6.