Tomato – Buttermilk Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 kg tomato (s)
- 3 carrot (s)
- 250 ml buttermilk
- 1 piece (s) ginger, fresh, finely chopped
- 1 medium onion (s), diced
- some crème fraîche
- olive oil
- Cayenne pepper
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Scald the tomatoes while hot and peel them.
- Fry the diced onion in hot olive oil. Add the tomatoes and the finely chopped ginger and simmer for about 20 minutes.
- In the meantime, peel the carrots, dice them evenly and fry them in a pan.
- Now finely puree the tomatoes. Stir in the buttermilk and carrots. Season with salt, pepper and a pinch of cayenne pepper. Add a dollop of crème fraiche to garnish. Serve immediately.
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