No-Cook Tomato Buttermilk Soup
- ACTIVE: 30 MIN
- TOTAL TIME: 1 HR 35 MIN
- SERVINGS: 4
Dennis Leary drains fresh tomato puree slowly through cheesecloth to get clear tomato water, then blends it with buttermilk to create a pure-white chilled soup. In this more rustic version, the tomato puree is drained through a coarser strainer, giving the soup a lovely pink hue.
- 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
- Season the chopped tomatoes with 2 teaspoons of kosher salt and let stand at room temperature for 1 hour.
- In a blender, puree the tomatoes. Strain the puree through a coarse sieve set over a bowl. Stir in the buttermilk. Season the soup with salt and pepper and refrigerate until chilled, at least 30 minutes.
- In a bowl, toss the cherry tomatoes with the basil, parsley, scallion, oil and lemon juice. Season with salt and pepper.
- Ladle the soup into shallow bowls. Spoon the cherry tomato salad in the center of each soup and serve.
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