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.
Servings 4 servings
Calories 142kcal
Ingredients
- ½ cup fresh basil leaves (packed, 20 grams)
- 1 tablespoon minced fresh 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*
- ¼ teaspoon freshly ground black pepper
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 if needed to scrape the sides of the bowl with a spatula.
- Transfer to a serving bowl, cover, and chill for 2 hours before serving.
Video
Notes
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.
*If the tomatoes you use have no salt added, I recommend using 2 teaspoons of kosher salt or 1 teaspoon fine salt.
Nutrition
Serving: 1cup | Calories: 142kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 645mg | Fiber: 3g | Sugar: 3g