No-Cook Tomato Buttermilk Soup

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

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Recipe Summary test

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

Directions

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

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  • 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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