START! Tomato Avocado Buttermilk Curry Soup

START!™ Tomato Avocado Buttermilk Curry SoupSTART! Tomato Avocado Buttermilk Curry Soup


  • 3 lb Tomatoes, peeled and seeded
  • 2 tbsp Tomato paste
  • 1 cup Buttermilk (can also use almond milk or other non-dairy buttermilk substitute)
  • 1 tbsp Olive oil
  • 1 Avocado, mashed to a puree
  • Juice of 1 lemon
  • 2 tbsp Finely minced fresh parsley
  • 3 tbsp START! Original Hot Curry Sauce
  • Salt and pepper to taste
  • Garnish: finely diced cucumber, red onion, and carrot as desired


  • Puree tomatoes in a food processor, then press through a sieve to remove seeds.
  • In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil.
  • Toss pureed avocado with 1 tablespoon lemon juice to hold the color.
  • Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well.
  • Season to taste with salt and pepper, and a generous number of drops of START! Original Hot Curry Sauce.
  • Refrigerate several hours before serving.
  • At serving time, taste soup for seasonings.
  • Ladle into individual bowl and have guest garnish their portions with cucumber/red onion/carrot mix and sour cream (can use non-dairy sour cream as well).
  • Pass START! Sauce around to add more piquancy.
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