Active Time
30 MIN
Total Time
1 HR 35 MIN
Yield
Serves : 4

How to Make It

Step 1    

Season the chopped tomatoes with 2 teaspoons of kosher salt and let stand at room temperature for 1 hour.

Step 2    

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.

Step 3    

In a bowl, toss the cherry tomatoes with the basil, parsley, scallion, oil and lemon juice. Season with salt and pepper.

Step 4    

Ladle the soup into shallow bowls. Spoon the cherry tomato salad in the center of each soup and serve.

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