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Cold: Cold Tomato & Buttermilk Bisque

Source of Recipe

Low-Fat Meals, Vol 6


List of Ingredients

nonstick cooking spray
2 leeks -- finely chopped-green and white parts
1 carrot -- peeled-and finely chopped
1 celery stalk -- finely chopped
4 ripe tomatoes -- coarsely chopped-about 2 pounds
3 tablespoons tomato paste
2 tablespoons all-purpose flour
4 cups poultry stock
2 tablespoons chopped fresh basil
salt -- to taste
freshly ground pepper to taste
1/4 cup low-fat buttermilk


Recipe

Coat saucepan over low heat with cooking spray. Add leeks, carrot and celery; saute, stirring occasionally, about 5 minutes, until slightly softened. Add tomatoes and tomato paste and cook about 5 minutes longer, until tomatoes start to soften. Sprinkle with flour; stir well. Add Poultry Stock; cover and simmer about 20 minutes, until slightly thickened. Stir in basil, salt and pepper.

Transfer soup to food processor fitted with metal blade; puree until smooth. Transfer to nonreactive bowl. (For a velvety texture, use the back of a wooden spoon to press the puree through a sieve into the bowl.) Cover and refrigerate about 2 hours, until well chilled. To serve, transfer to individual bowls. Lightly stir in buttermilk, leaving a visible swirl of it in the soup. Serves 6.