Tomato Soup with Buttermilk

Tomato Soup With Buttermilk

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Cathy Gillespie


Easy, serve cold.


☆☆☆☆☆ 0 votes

No-Cook or Other


  • 3 lb
    tomatoes, peeled and seeded
  • 2 Tbsp
    tomato paste
  • 1 c
  • 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

How to Make Tomato Soup with Buttermilk


  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.

Printable Recipe Card

About Tomato Soup with Buttermilk

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

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