This light and tangy summer delight is packed with potassium — a mineral that helps to keep blood pressure at a healthy level.Time To Table:1 hour
Serves: 6
Nutrient Spotlight
Excellent Source of potassium
Good source of fiber, vitamin B6, folate, niacin, copper
Healing Nutrients: Lycopene
Gluten-Free
Ingredients
12 medium organic red tomatoes, coarsely chopped
1 cup organic buttermilk (low fat)
1 medium organic scallion, minced
1/2 tsp Celtic sea salt
2 tsp fresh ground black pepper
2 cups chopped organic yellow cherry tomatoes (quartered)
2 Tbsp fresh basil, chopped
1 Tbsp organic extra virgin olive oil
1 Tbsp organic lemon juice
Preparation
Season the chopped tomatoes with Celtic sea salt and let stand at room temperature for 20 minutes. In a blender, puree the tomatoes. Strain the puree through a coarse sieve set over a medium bowl. Stir in the buttermilk. Season the soup with pepper and refrigerate until chilled, at least 30 minutes. In a bowl, toss the cherry tomatoes with the basil, scallion, oil and lemon juice. Ladle the soup into shallow bowls. Spoon the cherry tomato salad in the center of each soup and serve.
Nutrition Information
91.13 kcal Calories, 13.7 g Carbohydrate, 1.63 mg Cholesterol, 3.34 g Total Fat, 3.56 g Fiber, 4.12 g Protein, 1.04 mcg Selenium, 260.41 mg Sodium, 8.51 g Sugars, 0.68g Saturated fat, 0 trans Fat, 1.96 g Monounsaturated fats, 0.65 g Polyunsaturated fats
Recipe by Kelley Herring.
[Kelley Herring is the Founder & CEO of Healing Gourmet. She is also the creator of Healing Gourmet's Personalized Nutrition Software and Editor-in-Chief of the Healing Gourmet book series published by McGraw-Hill, including Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol and Eat to Boost Fertility.]