Creamy Cold Tomato Soup (dairy)
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Ingredients 3 lbs. fresh tomatoes, peeled, seeded, and pureed 2 teaspoon tomato paste 1 cup buttermilk 1 tablespoon peanut or vegetable oil 1 ripe avocado, mashed and pureed 2 Tablespoon lemon juice 3 Tablespoon fresh cilantro or parsley, chopped 1 teaspoon hot pepper sauce, or to taste 1/8 teaspoon salt 1/8 teaspoon pepper sour cream, yogurt or non dairy sour cream substitute for garnish

Instructions

In a mixing bowl, combine the pureed tomatoes, tomato paste, buttermilk, and peanut oil. Mix to combine. Add the avocado, lemon juice, cilantro, pepper sauce, salt and pepper. Mix to combine. Cover and refrigerate for at least 3 hours, or overnight. Serve cold. For garnish top soup with a dollop or sour cream or yogurt. 

Special InstructionsDESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

Please note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

Recommendation: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION for Herbs:

1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)

2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.

3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.

4. Check both sides of each leaf under direct light.

5. If one or two insects are found, rewash the herbs.

6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

DESCRIPTION: The smooth dark green leaves of these vegetables are known for their slightly bitter taste and high nutritional value.

Please note Only flat leaf spinach is recommended because its flat surface lends itself to efficient washing. Curly leaf spinach is difficult to clean and check. It is therefore not recommended.

INFESTATION: Spinach and arugula tend to be highly infested throughout the year. Light green thrips are often found in the small curls of the leaves. Occasionally, worms may be found in burrows within the body of the leaf. Look for a narrow (1/8_) translucent burrow speckled with black dots breaking up the deep green color of the leaf. These burrows will often trap the worm within the leaf. To rid the leaf of these worms, carefully slit the bumpy part within the burrow with a sharp knife and remove the worm.

INSPECTION for Spinach:

1. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)

2. Separate spinach leaves and agitate in the soapy solution.

3. Using a heavy stream of water or a power hose, remove all foreign matter and soap from the leaf surface.
Alternatively, a vegetable brush may be used on both sides of the leaf.

4. Several leaves should be checked over a light box or under strong overhead light to verify that the washing procedure has been effective. Both sides of the leaf must be checked.

5. If it is practical, it is best to check each leaf.

Serving Size

Serves 6 to 8

Notes

Fresh parsley require inspection for insect infestation. Please read “special inspection” below:

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .