in Soup Recipes

Tomato buttermilk soup

updated

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Ingredients for 2 servings:

  • 1 kg tomatoes
  • 3 carrots
  • 250 ml buttermilk
  • 1 piece(s) fresh ginger, finely chopped
  • 1 m.-large onion(s), diced
  • some crème fraîche
  • olive oil
  • Cayenne pepper
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Light vegetable soup

Blanch the tomatoes in hot water and peel them. Sauté the diced onion in hot olive oil. Add the tomatoes and finely chopped ginger and simmer for about 20 minutes. Meanwhile, peel the carrots, dice them evenly, and fry them in a pan. Finely puree the tomatoes. Stir in the buttermilk and carrots. Season with salt, pepper, and a pinch of cayenne pepper. Garnish with a dollop of crème fraîche. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tomato buttermilk soup

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