Directions:
- Chill four small bowls.
- Puree the buttermilk, 32 of the tomato halves, and the salt in a blender. Run the blender for at least 1 minute to make the puree as smooth as possible. If not using a high-speed blender such as a Vitamix, you may want to strain the puree through a fine-meshed sieve to make it as silky as possible.
- Add more buttermilk (or milk) to adjust the texture, taste, and adjust seasoning. Refrigerate the soup, covered, until serving time.
- To serve, divide the soup among the chilled bowls, then top with the remaining (finely chopped) tomato confit halves, the chives, a drizzle of oil, and a sprinkle of salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.4 Kcal (659 kJ) | ||
| Calories from fat | 24.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.76g | 4% | |
|---|---|---|---|
| Cholesterol | 10.11mg | 3% | |
| Sodium | 654.37mg | 27% | |
| Potassium | 1446.49mg | 31% | |
| Total Carbs | 26.91g | 9% | |
| Sugars | 21.33g | 85% | |
| Dietary Fiber | 5.58g | 22% | |
| Protein | 8.34g | 17% | |
| Vitamin C | 78.1mg | 130% | |
| Calcium | 161.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 24.17 Kcal (101 kJ) | ||
| Calories from fat | 3.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.42g | 4% | |
|---|---|---|---|
| Cholesterol | 1.55mg | 3% | |
| Sodium | 100.5mg | 27% | |
| Potassium | 222.16mg | 31% | |
| Total Carbs | 4.13g | 9% | |
| Sugars | 3.28g | 85% | |
| Dietary Fiber | 0.86g | 22% | |
| Protein | 1.28g | 17% | |
| Vitamin C | 12mg | 130% | |
| Calcium | 24.8mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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