Tomato Smoothie ♥
A summer treat, a smoothie made with the fruit of a sweet, perfectly ripe summer tomato (we do remember that tomatoes are technically fruit, yes?) contrasting the tang of cold buttermilk. Ha! So is it true? I have the idea that all it takes are the words "tomato smoothie" and in an instant, everyone who reads them will be hankering one and know exactly how to make one too. Well just in case I'm wrong about that second point, here's the savory smoothie that I've been playing with.
And honestly, I started to call this recipe "Chilled Tomato Soup with Buttermilk" but with that name, well, doesn't it sound like it takes some, you know, effort? In contrast, a smoothie is on-the-spot, on-demand food, needing just the inspiration and a few minutes to toss into the blender and toss it down the throat.
So a "smoothie" it is. Serve it in glasses with straws or in bowls with spoons. It's still a smoothie.
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RECIPE for TOMATO SMOOTHIE
Hands-on time: 5 minutes
Time to table: 5 minutes
Makes 2 cups
Time to table: 5 minutes
Makes 2 cups
1 cup buttermilk
1 large very ripe summer tomato
1 - 3 teaspoons red wine vinegar
1 - 3 teaspoons sugar, if needed, to balance the acidity
Drizzle of good balsamic vinegar
Combine buttermilk, tomato, red wine vinegar and sugar in a blender and process until pale and frothy. Pour into glasses or small bowls, drizzle with balsamic vinegar. Drink up!
NUTRITION INFORMATION Per Cup: 97 Calories; 2g Tot Fat; 2g Sat Fat; 9mg Cholesterol; 110mg Sodium; 13g Carb; 1g Fiber; 12g Sugar; 6g Protein. WEIGHT WATCHERS POINTS Old Points 2 & PointsPlus 2
WEIGHT WATCHERS POINTS Old Points 2 & PointsPlus 2
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A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
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© Copyright Kitchen Parade 2011 & 2015
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2011 & 2015
This sounds right up my tomato-loving alley!
ReplyDeleteThis sounds very tasty! A nice summertime pick me up.
ReplyDeleteAlanna, I've been in LOVE with tomato smoothies this summer! I generally use plain yogurt, though, rather than buttermilk. Also, I always like to have at least half of my fruit frozen for my smoothies.
ReplyDeleteI LOVE your addition of balsamic vinegar - I'm going to have to try that next time - thanks so much!
When I was a child in the 1950s, my grandmother used to make a chilled tomato soup. It was the first way I ever had buttermilk that I liked. She would use tomato soup concentrate from a can and rather than add a can of water, she would use buttermilk. Garnished with dill. The current version is less processed, of course...
ReplyDelete