This cold tomato soup is very refreshing, and ridiculously easy to make. Serve it as an appetizer, or as a tasty summertime lunch.
We usually think of hot soup in winter, but cold soup is such a nice dish to have in summer – it’s as cooling and refreshing as cold lemonade. On a hot summer day, sometimes I just can’t bring myself to cook – or eat – warm food. On those days, cold soups such as this cold tomato soup, or a chilled avocado soup, are a lifesaver.
- 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
- Place the basil, garlic and olive oil in your food processor bowl. Process into a paste.
- 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.
- Transfer to a serving bowl, cover and chill 2 hours before serving.