Cold Tomato Soup
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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.
Course Soup
Cuisine Italian
Keyword tomatoes
Prep Time 15 minutes
Rest time 2 hours
Total Time 2 hours 15 minutes
Servings 4 servings
Calories 136kcal
Author Vered DeLeeuw


  • 1/2 cup (packed) fresh basil leaves (20 grams)
  • 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 Diamond Crystal kosher salt
  • 1/4 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.


I highly recommend using either Pomi Strained Tomatoes or Cento tomato puree. If you use an American brand instead, taste the soup and see if you'd like to add a teaspoon of honey to counteract their acidity.


Serving: 1cup | Calories: 136kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Sodium: 360mg | Fiber: 3g | Sugar: 3g