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.
- 3
- 110 mins
- 110 mins
0/5
(0 Votes)
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
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..
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