Recipe: Chilled Buttermilk Soup for Hot Summer Days

When summer’s heat arrives, it’s hard to to think of preparing, much as less eating, hot food. We want something cool, quick and refreshing. We also want to use the fresh bounty that starts filling our grocery stores, farmer’s markets and back-yard gardens.

This soup couldn’t be simpler: just cold buttermilk, a couple of chopped tomatoes and some basil. It can even be made with pesto, if opening a jar sounds easier than snipping a few basil leaves. This is the essence of summer: simple, cooling and quite delicious!

Chilled Buttermilk Soup with Tomato and Basil

serves 2

3 cups chilled buttermilk, well-shaken
1 small garlic clove, minced or pureed with a microplane
1 cup chopped fresh garden tomatoes
1 green onion, white and some of the green part, thinly sliced
3 or 4 basil leaves, slivered

Place buttermilk in a bowl, add garlic and stir. Add tomatoes and onion and stir gently. Ladle into soup bowls and garnish with basil leaves. A few nasturtium blossoms or Johnny-jump-up’s would be a nice garnish.

If you use jarred pesto, omit the garlic and basil and dollop the pesto on top of the soup just before serving.

Related: Seasonal Spotlight: Edible Flowers

(Image: Dana)

Per serving, based on 2 servings. (% daily value)
Calories
161
Fat
3.4 g (5.2%)
Saturated
2 g (10%)
Carbs
20.8 g (6.9%)
Fiber
0.9 g (3.7%)
Sugars
19.6 g
Protein
12.9 g (25.8%)
Cholesterol
14.7 mg (4.9%)
Sodium
389.8 mg (16.2%)

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Recipe, Soup

Dana Velden is a freelance food writer. She lives, eats, plays, and gets lost in Oakland, California where she is in the throes of raising her first tomato plant.

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