This cold tomato soup is creamy, refreshing, and incredibly easy to make. Simply blend the ingredients together, then chill the soup until it's cold and the flavors have had a chance to meld.
This soup is silky smooth, with the natural sweetness of tomatoes balanced by the subtle tang of buttermilk. Fresh basil adds bright, aromatic flavor. Refreshing like iced tea or cucumber water, it's especially welcome on hot days. Serve it as a light appetizer or enjoy a bowl for an easy summertime lunch.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Fresh basil: The basil is an important ingredient in this soup, so please don't skip it.
- Minced garlic: Freshly minced garlic has the best flavor.
- Extra virgin olive oil: Definitely use high-quality oil - it makes a difference.
- Canned tomatoes: The brands I recommend are Pomi strained tomatoes or Cento canned tomato puree.
- Buttermilk: Full-fat or low-fat. Low-fat is easier to find in supermarkets, so that's what I tend to use.
Variations
- You can use heavy cream instead of buttermilk. I do like the texture and tang that buttermilk adds, though.
- Another option is to use canned coconut milk. It will change the flavor profile, but it does work for texture. If you go this route, make sure to use full-fat coconut milk and stir it well before using.
- A teaspoon of garlic powder is an acceptable substitute for minced garlic, but freshly minced garlic tastes best.
- Sometimes, I add a generous pinch of additional spices such as paprika, ground cumin, and cayenne.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Place basil, garlic, and olive oil in your food processor bowl. Process them into a paste.
Add the tomatoes, buttermilk, salt, and pepper. Process until smooth.
That's it! The soup is ready. Chill it before serving.
Recipe Tips
Recommended Tomatoes
One thing I especially appreciate about this recipe is that it doesn't depend on peak-season fresh tomatoes. Because it's made with high-quality canned tomatoes, you can make it any time and still get consistently delicious results.
I highly recommend Pomi Strained Tomatoes. While I usually try to stick with local ingredients, this Italian brand is sweeter and milder than American canned tomatoes, which tend to have an acidic aftertaste. Another good Italian brand that's easier to find in supermarkets is Cento - you can use their tomato puree in this recipe.
If you end up using an American brand, taste the soup and see if the acidity of the tomatoes needs to be balanced out with a small amount of sweetener.
Doubling the Recipe
After blending, the soup reaches quite high in the food processor bowl, as shown below. So, if you'd like to double the recipe, process the ingredients in two separate batches.
How to Store Basil
Treat fresh basil like a bouquet of flowers, as shown in the photo below. Trim the stems, place them in a glass with a little water, and keep the glass on your countertop (not in the fridge). Change the water daily.
Recipe FAQs
Gazpacho is made by blending fresh vegetables in a blender or food processor. It's thick, chunky, and boldly flavored. It does not contain dairy ingredients. This soup is smoother and creamier, with a milder flavor.
Yes! It's so much better after spending a couple of hours in the fridge. Not just because it's cold, but also because the flavors have had a chance to meld.
I don't recommend that. Fresh basil is an integral part of this soup's flavor profile. You should only make this recipe if you have fresh basil on hand.
No, that's not a good idea. If you'd like a hot soup, I suggest using this tomato soup recipe.
You can keep the leftovers in an airtight container in the fridge for up to 4 days, as shown in the image below. Stir them well before serving. I don't recommend freezing this soup. Its texture won't survive freezing and thawing.
Serving Suggestions
This soup is delicious on its own as a first course. When I want to serve it as a main course, I serve it alongside any of the following:
- Cheese muffins
- Almond flour biscuits
- Parmesan crisps
- Almond flour bread
- Almond flour crackers, as shown below
Recipe Card
Cold Tomato Soup
Video
Ingredients
- ½ cup fresh basil leaves - packed, 20 grams
- 1 tablespoon fresh garlic - minced
- 2 tablespoons olive oil - extra virgin
- 3 cups Pomi strained tomatoes - or Cento canned tomato puree
- 1 cup low-fat buttermilk
- ½ teaspoon sea salt - or to taste
- ¼ teaspoon black pepper - freshly ground
Instructions
- Place the basil, garlic, and olive oil in your food processor bowl. Process into a paste.½ cup fresh basil leaves, 1 tablespoon fresh garlic, 2 tablespoons olive oil
- Add the tomatoes, buttermilk, salt, and pepper.3 cups Pomi strained tomatoes, 1 cup low-fat buttermilk, ½ teaspoon sea salt, ¼ teaspoon black pepper
- Process until smooth and well incorporated, about 1 minute, stopping as needed to scrape the sides of the bowl with a spatula.
- Transfer the soup to a serving bowl, cover, and chill in the fridge for 2 hours. Taste to see if you'd like to adjust the seasonings, then serve.
Notes
- I highly recommend Pomi Strained Tomatoes or Cento tomato puree. While I usually try to stick with local ingredients, these Italian brands are sweeter and milder than American canned tomatoes, which tend to have an acidic aftertaste. If you use an American brand, taste the soup and see if the acidity of the tomatoes needs to be balanced out with a small amount of sweetener.
- If the tomatoes you use have no salt added, taste the soup and add more salt if needed.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Stir them well before serving. I don't recommend freezing this soup. Its texture won't survive freezing and thawing.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Lois Luckovich says
I make a version of this using buttermilk and cottage cheese. An alternate flavor boost is a shot of worcestershire sauce and a shot of hot sauce, so it's like a creamy Bloody Mary.
Vered DeLeeuw says
Sounds delicious, Lois!