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
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.
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