No-Cook Tomato Buttermilk Soup Recipe

Name: No-Cook Tomato Buttermilk Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds red tomatoes, coarsely chopped; Kosher salt; 3/4 cup buttermilk; Freshly ground pepper; 1 pound red and yellow cherry tomatoes, halved; 2 tablespoons chopped basil; 1 tablespoon chopped parsley; 1 scallion, minced; 1 tablespoon extra-virgin olive oil; 1 teaspoon fresh lemon juice

Servings: persons

3 pounds red tomatoes, coarsely chopped
Kosher salt
3/4 cup buttermilk
Freshly ground pepper
1 pound red and yellow cherry tomatoes, halved
2 tablespoons chopped basil
1 tablespoon chopped parsley
1 scallion, minced
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice

1
Season the chopped tomatoes with 2 teaspoons of kosher salt and let stand at room temperature for 1 hour.
2
In a blender, puree the tomatoes.
3
Strain the puree through a coarse sieve set over a bowl.
4
Stir in the buttermilk.
5
Season the soup with salt and pepper and refrigerate until chilled, at least 30 minutes.
6
In a bowl, toss the cherry tomatoes with the basil, parsley, scallion, oil and lemon juice.
7
Season with salt and pepper.
8
Ladle the soup into shallow bowls.
9
Spoon the cherry tomato salad in the center of each soup and serve.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 pounds red tomatoes, coarsely chopped, Kosher salt, 3/4 cup buttermilk, Freshly ground pepper, and more.

Yes, No-Cook Tomato Buttermilk Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

No-Cook Tomato Buttermilk Soup

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