Busters Recipes

Chilled Buttermilk-Vegetable Soup

The refreshing, cool flavors of summer vegetables make this chunky soup a
delightful first course.
Yields: about 10 cups or 10 first-course servings
Work Time: 20 minutes
Total Time: 20 minutes plus chilling

2 limes
1 1/2 quarts buttermilk (6 cups)
3 medium tomatoes (about 1 pound), seeded and cut into 1/4-inch dice
1 English (seedless) cucumber, unpeeled and cut into 1/4-inch dice
1 ripe avocado, cut into 1/4-inch dice
1 cup loosely packed fresh cilantro leaves, chopped
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Fresh cilantro sprigs for garnish
1. From limes, grate 1 teaspoon peel and squeeze 3 tablespoons juice.
2. In large bowl, stir lime peel and juice with remaining ingredients until
blended. Cover and refrigerate at least 2 hours or up to one day. Garnish
each serving with a cilantro sprig.

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