Tomato Soup With Buttermilk Recipe

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Tomato Soup with Buttermilk

Cathy Gillespie

By
@circlemoon8

Easy, serve cold.


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Rating:

Method:

No-Cook or Other

Ingredients

3 lb
tomatoes, peeled and seeded
2 Tbsp
tomato paste
1 c
buttermilk
1 Tbsp
olive oil
1
avocado, pureed
juice from 1 lemon
2 Tbsp
parsley, minced
salt and pepper
1
cucumber, peeled, seeded, diced
sour cream

Directions Step-By-Step

1
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.
2
To serve: ladle into individual bowls and garnish with cucumber, sour cream and hot sauce.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy