No-Cook Tomato Buttermilk Soup

Rating: Unrated

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. More Cold Soups

By Dennis Leary
July 2006

Gallery

Recipe Summary

active:
30 mins
total:
1 hr 35 mins
Yield:
4
Advertisement

Ingredients

Directions

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

    Advertisement

  • 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.

Advertisement
© Copyright 2021 foodandwine.com. All rights reserved. Printed from https://www.foodandwine.com 08/03/2021