No Cook Tomato Buttermilk Soup

By LisaMK

Great tasting soup. Gary sent us the recipe. It is a bit labor intensive with the chopping and straining. It should sit for a total of 1 1/2 hours before serving.

Ingredients

• 3 lbs. red tomatoes, coarsely chopped
• salt
• 3/4 c buttermilk
• black pepper
• 1 lb heirloom cherry tomatoes
• 2 tbs chopped basil (fresh is key)
• 1 tbs chopped parsley (fresh is key)
• 1 scallion, minced
• 1 tbs evoo
• 1 tsp fresh lemon juice

Details

Servings 3
Preparation time 110mins
Cooking time 110mins

Preparation

Step 1

Season chopped tomatoes w/ 2 tsp of salt and let stand at room temp for 1 hour
In blender, puree tomatoes. Strain puree through a coarse sieve set over a bowl. Stir in buttermilk. Season soup w/salt and pepper.
Refrigerate until chilled, at least 30 minutes.
In bowl, toss the halved cherry tomatoes w/ basil, parsley, scallions, oil and lemon juice. Season w/salt and pepper.
Ladle into shallow bowls. Spoon cherry tomato salad in the center of each soup and serve..