Cool Tomato And Buttermilk Soup

• 1 1/2 cups cold buttermilk
• 36 plum tomatoes, halves made into tomato confit (Tomato Confit)
• 1 teaspoon kosher salt
• finely chopped fresh chives
• extra virgin olive oil
• flaky sea salt (such as Malden)

1. Chill four small bowls.
2. Puree the buttermilk, 32 of the tomato halves, and the salt in a blender. Run the blender for at least 1 minute to make the puree as smooth as possible. If not using a high-speed blender such as a Vitamix, you may want to strain the puree through a fine-meshed sieve to make it as silky as possible.
3. Add more buttermilk (or milk) to adjust the texture, taste, and adjust seasoning. Refrigerate the soup, covered, until serving time.
4. To serve, divide the soup among the chilled bowls, then top with the remaining (finely chopped) tomato confit halves, the chives, a drizzle of oil, and a sprinkle of salt.

cold buttermilk, tomatoes, kosher salt, fresh chives, extra virgin olive oil, salt

Taken from www.food.com/recipe/cool-tomato-and-buttermilk-soup-483922 (may not work)