chilled tomato avocado soup

So, this was actually the appetizer for the fundraising dinner. It was inspired by the cold avocado and tomato soup recipe from the June 1993 issue of Bon Appetit that I found on Epicurious. here we go.

Chilled Tomato and Avocado Soup
1 lb ripe roma tomatoes, roughly chopped
1 cup roasted red peppers (the kind that come in a jar in that mysterious liquid)
2 teaspoons sugar (I used turbinado)
3/4 cup buttermilk
3/4 cup low sodium chicken broth
1 large cucumber, roughly chopped
1 ripe avocado
salt and pepper to taste
4 cloves garlic
avocado slices for GARNISH if desired

This is simple:
1. add all ingredients (except garnish you silly goose) to blender. blend till smooth! make sure you taste it before you serve it. chill if necessary
Notes: the original version of this recipe is really thick and this is a thinned out version. if it's still too thick for you, add more cucumbers and chicken stock! if making for vegetarians, use vegetable stock.

yes! you are 40% to a 5 course meal. see what I did there?
<3 HK