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    You are in: Home / Recipes / Cool Tomato and Buttermilk Soup Recipe
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    Cool Tomato and Buttermilk Soup

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Zeldaz's Note:

    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 Tomato Confit, 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.

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    Units: US | Metric


    1. 1
      Chill four small bowls.
    2. 2
      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.
    3. 3
      Add more buttermilk (or milk) to adjust the texture, taste, and adjust seasoning. Refrigerate the soup, covered, until serving time.
    4. 4
      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.

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    Nutritional Facts for Cool Tomato and Buttermilk Soup

    Serving Size: 1 (652 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 274.3
    Calories from Fat 34
    Total Fat 3.8 g
    Saturated Fat 1.3 g
    Cholesterol 7.3 mg
    Sodium 1120.7 mg
    Total Carbohydrate 52.2 g
    Dietary Fiber 13.3 g
    Sugars 38.1 g
    Protein 15.9 g

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