Saturday, July 6, 2013

Cool Tomato Buttermilk Soup

It's been awhile since I've made something I did not like. I blog about it because this flavor profile may be to someone else's liking.

I had to blend this soup with a different vegetable soup I made to eat it. :( That said, I made two versions of this and one of them was just the tomato confit blended with vegetable broth and that was much more enjoyable. However, if you like the tangy taste of buttermilk I highly suggest this soup. I think the dairy was just a bit much for me. My new favorite vegetarian cookbook is herbivoracious by Michael Natkin. I have over a dozen bookmarks in it right now of recipes I want to try. He offers a lot of extra helpful tips throughout the book and has excellent pictures. My dislike of this particular recipe is not a reflection of his book at all. It's just a reflection of the fact that I apparently don't like buttermilk and didn't know this until now. Or I made it wrong.  Either way...

(I linked his general site as this recipe is only available in the cookbook)

Cool Tomato Buttermilk Soup
Adapted from herbivoracious

1/2 cup tomato confit (save extra for garnish)
2 cups buttermilk
1/4 cup veggie broth

fresh chives

To make tomato confit I halved cherry tomatoes and cooked them at 300 for about 2 hours. The book say's to peel the skin and remove the seeds, which I did not do. I'm wondering how the affects the taste...

After the confit has cooled, blend the ingredients together and pour into a bowl. I used a mixture of raw tomatoes and confit tomatoes for the garnish along with lots of chives.



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