Cold Tomato Soup

Ingredients:

• ½ cup fresh basil leaves (packed, 20 grams)
• 1 tablespoon fresh garlic minced
• 2 tablespoons olive oil extra virgin
• 3 cups Pomi strained tomatoes or canned tomato puree
• 1 cup low fat buttermilk
• 1 teaspoon Diamond Crystal kosher salt 0r ½ teaspoon sea salt
• ¼ teaspoon black pepper freshly ground

Instructions:

1. Place the basil, garlic, and olive oil in your food processor bowl. Process into a paste.
   
2. Add the tomatoes, buttermilk, salt, and pepper. Process until smooth and well incorporated, about 1 minute, stopping if needed to scrape the sides of the bowl with a spatula.
   
3. Transfer the soup to a serving bowl, cover, and chill in the fridge for 2 hours before serving.

Yield: 
4 servings

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