Serves 4
135 min
Cold Tomato Soup
Recipe GLPR3d07e0b5dbe117
A refreshing chilled tomato soup made with fresh basil, garlic, and creamy buttermilk. Smooth, vibrant, and perfect for warm days as a light starter or appetizer.
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Ingredients
½ cup fresh basil leaves, packed
1 tablespoon minced garlic
2 tablespoons extra-virgin olive oil
3 cups strained tomatoes or canned tomato puree
1 cup low-fat buttermilk
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Directions
Add the fresh basil, minced garlic, and extra-virgin olive oil to a food processor. Blend until the mixture forms a smooth, fragrant paste.
Pour in the strained tomatoes and buttermilk. Add the kosher salt and black pepper. Process everything together until fully combined and smooth, about 1 minute. Pause to scrape down the sides of the bowl with a spatula as needed to ensure even blending.
Transfer the soup to a serving bowl or individual bowls. Cover and refrigerate for at least 2 hours until thoroughly chilled, then serve cold.
