Cool Tomato And Buttermilk Soup Recipes

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COOL TOMATO SOUP



Cool Tomato Soup image

It's easy to crave soup-even on a hot day-when it's chilled and filled with the fresh flavors of summer. Serve a tomatoey batch as an appetizer or a side for a main dish salad. -Wendy Nickel, Kiester, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 9 servings.

Number Of Ingredients 13

4 cups tomato juice, divided
5 medium tomatoes, peeled, seeded and chopped
2 medium cucumbers, peeled, seeded and cut into chunks
1 medium green pepper, quartered
1 medium sweet red pepper, quartered
1 medium onion, peeled and quartered
2 garlic cloves, peeled
1 tablespoon minced fresh thyme
1/4 cup white balsamic vinegar
4 cups cubed bread, crusts removed
2 tablespoons olive oil
1/4 teaspoon pepper
Fat-free sour cream, fat-free croutons and parsley, optional

Steps:

  • In a blender, cover and process 1 cup tomato juice and half of the tomatoes, cucumbers, peppers, onion, garlic and thyme until chopped. Transfer to a large bowl. Repeat. , Place vinegar and remaining tomato juice in the blender. Add the bread; cover and process until smooth. Add to vegetable mixture; stir in oil and pepper. , Cover and refrigerate for 1-2 hours before serving. Garnish with sour cream, croutons and parsley if desired.

Nutrition Facts : Calories 124 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 405mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

COLD TOMATO-BUTTERMILK SOUP



Cold Tomato-Buttermilk Soup image

Treat your guests to this delicious, chilled summer soup on a hot day.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

1 quart tomato juice
2 cups buttermilk
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives
1/4 teaspoon Worcestershire sauce
8 dashes hot sauce, such as Tabasco
3/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
3/4 cup arugula (about 1 ounce), chopped

Steps:

  • Combine all ingredients except arugula. Cover, and refrigerate at least 1 hour (or overnight). Stir to recombine. Add arugula, and serve or pour into a thermos.

CHILLED BUTTERMILK SOUP



Chilled Buttermilk Soup image

Categories     Soup/Stew     Dairy     Vegetable     Freeze/Chill     No-Cook     Quick & Easy     Summer     Chill     Gourmet

Yield Makes 4 first-course servings

Number Of Ingredients 7

3 cups well-shaken chilled buttermilk
1/2 cup sour cream
1/2 teaspoon salt
1 cup chopped bottled pickled beets plus 1/4 cup pickled beet liquid
1 cup chopped seedless cucumber (usually plastic-wrapped)
1/2 cup chopped radish
2 tablespoons chopped fresh dill

Steps:

  • Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.

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