You can serve it as a tasty appetizer, but a bowl of it also works well as a light summertime lunch. This refreshing soup is so good. It’s wonderfully creamy. It has a mild sweetness from the tomatoes and a slight tang from the buttermilk, and the basil greatly enhances it. Unlike the Spanish gazpacho, this cold tomato soup has more of an Italian flavor profile. It is smoother and creamier. Both are very good, but this one is easier to make.
Ingredients
You’ll only need a few simple ingredients to make this tasty soup. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Fresh basil: The basil is a really important ingredient in this soup so you really shouldn’t skip it. Minced garlic: It’s best to use freshly minced garlic in this recipe rather than jarred minced garlic. Extra virgin olive oil: My favorite oil! It’s so flavorful. Definitely use high-quality oil here - it makes a difference. Canned tomatoes: The brands I recommend are either Pomi strained tomatoes or Cento canned tomato puree. Buttermilk: Full-fat or low-fat, both work. Low-fat is easier to find in supermarkets, so that’s what I tend to use. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the soup could end up too salty.
Instructions
Making this cold tomato soup is so easy! The food processor does all the work. Scroll down to the recipe card for detailed instructions. Here are the basic steps: You start by placing basil, garlic, and olive oil in your food processor bowl. Process them into a paste. Now, add the tomatoes, buttermilk, salt, and pepper. Process until smooth. That’s it! The soup is ready. All that’s left to do is to chill it before serving.
Expert tip
One of the things that make this soup so easy is that it’s made with canned tomatoes. I highly recommend that you use the brand I linked to below in the recipe card - Pomi tomatoes. This is an Italian brand and it’s notably sweeter and milder than local canned tomatoes, which tend to have an acidic aftertaste. Another good Italian brand that’s easier to find in supermarkets is Cento - you can use their tomato puree in this recipe. If you end up using an American brand, taste the soup and see if the acidity of the tomatoes needs to be balanced out with a sweetener.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
You can use heavy cream instead of buttermilk. I do like the texture and tang that buttermilk adds, though. But heavy cream is an option.Another option is to use canned coconut milk. It will change the flavor profile, but it should work in terms of texture. If you go this route, make sure to use full-fat coconut milk and stir the milk well before using it.Add spices such as paprika, ground cumin, and cayenne.
Serving suggestions
This soup is excellent on its own as a first course. When I want to serve it as a main course, I like to serve it alongside any of the following:
Cheese muffinsAlmond flour biscuitsParmesan crispsThick, buttered slices of almond flour bread
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Make sure to stir them well before serving them. I don’t recommend freezing this soup.
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Recipe card
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