Cold Tomato Soup

This cold tomato soup is so refreshing and ridiculously easy to make. Serve it as an appetizer, or as a tasty summertime lunch.

Course Soup

Cuisine Italian

Prep Time 15 minutes

Rest time 2 hours

Total Time 2 hours 15 minutes

Servings servings

Calories 142kcal

Author Vered DeLeeuw

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 0r ½ teaspoon sea 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 the soup to a serving bowl, cover, and chill in the fridge 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