Chilled Buttermilk Soup with Tomato and Basil

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.

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!

soup buttermilk chilled

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.

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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