Creamy Cold Tomato Soup

This cold tomato soup is incredibly refreshing and truly easy to make. Serve it as an appetizer or as a tasty summertime lunch.

Course Soup

Cuisine Italian

Prep Time 15

Rest time 2

Total Time 2 15

Servings servings

Calories 142kcal

½ cup fresh basil leaves packed, 20 grams
1 tablespoon fresh garlic minced
2 tablespoons olive oil extra virgin
3 cups Pomi strained tomatoes or Cento canned tomato puree
1 cup low fat buttermilk
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper freshly ground

Place the basil, garlic, and olive oil in your food processor bowl. Process into a paste.
½ cup fresh basil leaves, 1 tablespoon fresh garlic, 2 tablespoons olive oil
Add the tomatoes, buttermilk, salt, and pepper.
3 cups Pomi strained tomatoes, 1 cup low fat buttermilk, 1 teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper
Process until smooth and well incorporated, about 1 minute, stopping as needed to scrape the sides of the bowl with a spatula.
Transfer the soup to a serving bowl, cover, and chill in the fridge for 2 hours. Taste to see if you'd like to adjust the seasonings, then serve.

I highly recommend Pomi Strained Tomatoes or Cento tomato puree. While I usually try to stick with local ingredients, these Italian brands are sweeter and milder than American canned tomatoes, which tend to have an acidic aftertaste. If you use an American brand, taste the soup and see if the acidity of the tomatoes needs to be balanced out with a small amount of sweetener.
If the tomatoes you use have no salt added, I recommend using 2 teaspoons of Diamond Crystal kosher salt or 1 teaspoon of any other salt. That said, seasonings, especially salt, are just guidelines. Always adjust to taste.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Stir them well before serving. I don't recommend freezing this soup. Its texture won't survive freezing and thawing.