You can serve it as a tasty appetizer, but a bowl of it also works well as a light summertime lunch. This soup is so good. It’s wonderfully creamy, and it has a mild sweetness from the tomatoes and a slight tang from the buttermilk. The basil greatly enhances it. Much like iced tea, iced coffee, or cucumber water, it’s perfect on hot summer days. Unlike the Spanish gazpacho, this soup has more of an Italian flavor profile. It is smoother and creamier. Both are very good, but this one is easier to make.
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Fresh basil: The basil is an important ingredient in this soup, so you really shouldn’t skip it. Minced garlic: It’s best to use freshly minced garlic 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: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
You start by placing basil, garlic, and olive oil in your food processor bowl. Process them into a paste. That’s it! The soup is ready. All that’s left to do is to chill it, then serve. I highly recommend that you use Pomi Strained Tomatoes. This Italian brand is notably sweeter and milder than American 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 small amount of sweetener.
Cheese muffins Keto biscuits Parmesan crisps Thick, buttered slices of almond flour bread
I don’t recommend freezing this soup. Its texture won’t survive freezing and thawing.
