CHILLED BUTTERMILK-VEGETABLE SOUP
adapted from Vegetarian Meals: Meatless Recipes Everyone Will Love (Good Housekeeping) (NY: Hearst Books, 2006)
makes about 6 first-course servings
1 qt. buttermilk (4 cups)
3 medium tomatoes (about 3/4 lb), seeded and cut into 1/4-inch pieces
1 seedless cucumber, chopped in 1/4" pieces (can leave skin on if thin)
1 ripe avocado, cut into 1/4" pieces
3/4 cup chopped cilantro
1/2 t. salt
1/4 t. coarsely ground black pepper
Grate about 1 t. peel from the lime(s) and squeeze to get 2-3 T. juice.
In large bowl, combine peel and juice with the rest of the ingredients. Cover and refrigerate at least 2 hours.