Cold Tomato Soup

Cold Tomato Soup

This cold tomato soup is very refreshing, and ridiculously easy to make. Serve it as an appetizer, or as a tasty summertime lunch.

Cold Tomato Soup
 
Prep and Cool time
Total time
 
Author:
Recipe type: Appetizer, Gluten-Free, Low-Carb, Primal
Yield: 4 servings
Ingredients
  • ½ cup, packed (20 grams) fresh basil leaves
  • 1 tablespoon minced garlic
  • 2 tablespoons extra-virgin olive oil
  • 3 cups Pomi strained tomatoes (or canned tomato puree)
  • 1 cup low-fat buttermilk
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Place the basil, garlic and olive oil in your food processor bowl. Process into a paste.
  2. Add the tomatoes, buttermilk, salt and pepper. Process until smooth and well-incorporated, about 1 minute, stopping if needed to scrape the sides of the bowl with a spatula.
  3. Transfer to a serving bowl, cover and chill 2 hours before serving.
Nutrition Per Serving
Serving size: 1 cup; Calories: 136; Fat: 7g; Carbohydrates: 14g; Sugar: 3g; Sodium: 360mg; Fiber: 3g; Protein: 4g

Cold Tomato Soup

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