This cold tomato soup is refreshing and easy to make. The prep time is 15 minutes, and then it needs to chill in the fridge.
This soup is wonderfully creamy. It has a mild sweetness from the tomatoes and a slight tang from the buttermilk. The basil greatly enhances it. Much like iced tea, iced coffee, or cucumber water, it's perfect on hot summer days. You can serve it as an easy appetizer, but a bowl of it also works well as a light 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: It's best to use freshly minced garlic rather than jarred.
- 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, both work. 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 in terms of texture. If you go this route, make sure to use full-fat coconut milk and stir it well before using.
- 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 Tip
One of the things that makes this soup so easy is that it's made with canned tomatoes.
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.
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 and has 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 to make a hot soup, I suggest you use this tomato soup recipe.
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.
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:
Recipe Card
Creamy 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
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper - freshly ground
Instructions
- 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 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, 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, I recommend using 2 teaspoons of Diamond Crystal kosher salt or 1 teaspoon of any other salt.
- 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
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. 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!