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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 lb. very ripe beefsteak or plum tomatoes, rubbed with olive oil and halved
3 tbsp. unsalted butter
1 md. onion, chopped
1 sm. carrot, chopped
2 cups chicken stock
6 sprigs (each) fresh parsley and tarragon, tied together with a string
Salt and freshly ground black pepper, to taste
1 cup buttermilk
Dill, freshly chopped, for garnish
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Directions:
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Preheat oven to 425°F. Place tomatoes on a greased pan and bake 30 minutes, turning every 10 minutes until skins blister and blacken. Allow to cool. Peel and discard skins, reserving pulp and juice. Melt butter in a medium saucepan and sauté onion and carrot over low heat, until very soft; 5 to 6 minutes. Add stock and herb bundle; simmer 30 minutes. Remove herb bundle. Add tomato pulp and juices. Allow soup to cool. Purée in a food processor or blender. Add salt, pepper and buttermilk. Serve well chilled, sprinkle with fresh dill.
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