By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
133 cal · 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.
Comments
A straightforward gazpacho-style soup that relies on pantry staples and basic produce, all available at any Charlotte chain without detours. The 135-minute timing is honest—mostly chilling, with genuine active prep under 15 minutes—making this a make-ahead winner for hot days rather than a weeknight fix. At roughly $2 per serving, driven by tomato puree and buttermilk, the cost is reasonable for a cold soup that keeps well for three days and requires no reheating. The main caveat is fresh basil; summer versions shine, but winter basil from Harris Teeter or Kroger will be pricier and less fragrant, which matters when the dish has so few flavors to carry.
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