Chilled Tomato Buttermilk Soup - Recipe
If you have already made a batch of the Tomato Confit on , this refreshing soup is criminally easy to make. The concentrated tomatoes turn the buttermilk a beautiful pink color.
This soup lends itself to improvisation. You could make a vegan version using part vegan sour cream and part soy (rice, hemp, …) milk. A little bit of lemon zest added to the puree is great. You could garnish with cherry tomato halves or diced cucumber instead of additional confit, or use a different herb, such as tiny leaves of oregano or thyme.
Also, taste your buttermilk first and be sure you like the flavor and texture. If it is too thick or too sour, dilute it with up to 25% milk.
Chilled Tomato Buttermilk Soup
Gluten-free / Serves 4 / 10 minutes (but you need tomato confit already made)
- 2 1/2 cups cold buttermilk
- 36 tomato confit halves, divided
- 1 teaspoon Kosher salt
- finely chopped chives
- extra virgin olive oil
- flaky sea salt
- Chill 4 small bowls.
- In a blender or with an immersion blender, puree the buttermilk, 32 of the tomato confit halves and the salt. Run the blender for at least a minute to make the puree as smooth as possible. Strain.
- Finely chop the remaining 4 tomato halves.
- Divide the soup among the bowls; garnish each one with some chopped confit, chives, a drizzle of olive oil, and a few flakes of salt. Serve immediately.
