Cold Tomato Buttermilk Soup Recipes

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COOL TOMATO AND BUTTERMILK SOUP



Cool Tomato and Buttermilk Soup image

Another recipe from Michael Natkin's "Herbivoracious". Nice switch from gazpacho, makes a light, easy summer dinner with a salad and some bread, although it will only give you 2 to 3 servings if you're making it a meal. The time-consuming part of this recipe is making the Recipe #483923, it needs to be made in advance. I found I needed to add more milk to get it to the consistency I wanted, but it's very flexible. The addition of some milk does cut the tartness of the buttermilk, though. Make it vegan by using a combination of part vegan sour cream and part alternative milk (rice, hemp, soy, etc.). Natkin suggests adding a little lemon zest to it; I think a small piece of chipotle in adobo would be wonderful, or maybe a garnish of cooked shellfish or diced avocado or roasted sweet corn.

Provided by zeldaz51

Categories     Vegetable

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 1/2 cups cold buttermilk
36 plum tomatoes, halves made into tomato confit (Tomato Confit)
1 teaspoon kosher salt
finely chopped fresh chives
extra virgin olive oil
flaky sea salt (such as Malden)

Steps:

  • Chill four small bowls.
  • Puree the buttermilk, 32 of the tomato halves, and the salt in a blender. Run the blender for at least 1 minute to make the puree as smooth as possible. If not using a high-speed blender such as a Vitamix, you may want to strain the puree through a fine-meshed sieve to make it as silky as possible.
  • Add more buttermilk (or milk) to adjust the texture, taste, and adjust seasoning. Refrigerate the soup, covered, until serving time.
  • To serve, divide the soup among the chilled bowls, then top with the remaining (finely chopped) tomato confit halves, the chives, a drizzle of oil, and a sprinkle of salt.

Nutrition Facts : Calories 274.4, Fat 3.9, SaturatedFat 1.3, Cholesterol 7.3, Sodium 1120.8, Carbohydrate 52.2, Fiber 13.4, Sugar 38.1, Protein 15.9

CHILLED BUTTERMILK SOUP



Chilled Buttermilk Soup image

Categories     Soup/Stew     Dairy     Vegetable     Freeze/Chill     No-Cook     Quick & Easy     Summer     Chill     Gourmet

Yield Makes 4 first-course servings

Number Of Ingredients 7

3 cups well-shaken chilled buttermilk
1/2 cup sour cream
1/2 teaspoon salt
1 cup chopped bottled pickled beets plus 1/4 cup pickled beet liquid
1 cup chopped seedless cucumber (usually plastic-wrapped)
1/2 cup chopped radish
2 tablespoons chopped fresh dill

Steps:

  • Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.

COLD TOMATO SOUP



Cold Tomato Soup image

The most beautiful tomatoes may not always be the best ones. Often, it's the gnarly, misshapen, split-topped tomatoes that are the sweetest. You can also seek out the nearly overripe must-sell-today tomatoes, which can sometimes be found discounted at farmers markets. Those are perfect for this kind of chilled soup, a no-cook delight that is best made at the end of summer when tomatoes are at their best. Add toast and avocado for a more substantial meal.

Provided by David Tanis

Categories     dinner, soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 17

3 pounds ripe red tomatoes, cored and diced
4 large garlic cloves, sliced
1 tablespoon kosher salt, more if necessary
4 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
Black pepper, to taste
Generous pinch cayenne
1 cup finely diced bell peppers, preferably a mix of colors
1/2 cup finely diced sweet onion, such as Vidalia
Salt and pepper
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
6 slices freshly toasted French bread or ciabatta
1 garlic clove
1 firm ripe avocado
2 tablespoons chopped parsley
2 tablespoons chopped chives

Steps:

  • Put tomatoes and garlic in a non-reactive bowl and sprinkle with salt. Add 4 tablespoons olive oil, 2 tablespoons vinegar, the black pepper and cayenne. Mix well and leave to macerate for at least 15 minutes, or up to an hour.
  • Pulse tomatoes in a food processor or blender until just crushed. Transfer to a strainer or food mill to remove skins and seeds, pressing well to obtain all the juices. You should have about 5 cups. Add enough ice water to yield 6 cups. Stir well, taste and adjust seasoning. Chill on a bowl of ice for 15 minutes or refrigerate for up to several hours.
  • Make the pepper relish about 30 minutes before serving: Put diced bell peppers and onions in a small bowl and season with salt and pepper. Add 2 tablespoons olive oil and 1 tablespoon sherry vinegar, mix well and set aside.
  • To serve, rub each toast lightly with garlic. Top toasts with thick slices of avocado and season with salt and pepper. Place an avocado toast in each bowl and ladle in about 1 cup of chilled soup per serving. Garnish with a generous spoonful of pepper relish and a sprinkling of parsley and chives.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 19 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 785 milligrams, Sugar 8 grams, TransFat 0 grams

TOMATO SOUP WITH BUTTERMILK



Tomato Soup with Buttermilk image

Easy, serve cold.

Provided by Cathy Gillespie @circlemoon8

Categories     Vegetable Soup

Number Of Ingredients 10

3 pound(s) tomatoes, peeled and seeded
2 tablespoon(s) tomato paste
1 cup(s) buttermilk
1 tablespoon(s) olive oil
1 - avocado, pureed
- juice from 1 lemon
2 tablespoon(s) parsley, minced
- salt and pepper
1 - cucumber, peeled, seeded, diced
- sour cream

Steps:

  • Puree tomatoes, then press through a sieve to remove seeds. In a large bowl, beat the pureed tomatoes, tomato paste, buttermilk and oil. Toss pureed avocado with 1 TBS lemon juice (to hold color). Add avocado, remaining lemon juice, parsley to the tomato mixture; stir to mix well. Season to taste with salt and pepper, and hot pepper sauce (if desired). Refrigerate several hours before serving.
  • To serve: ladle into individual bowls and garnish with cucumber, sour cream and hot sauce.

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