Best Recipes - Cold Bean Soup with Buttermilk (15 Minutes)
Best Recipes - Cold Bean Soup with Buttermilk (15 Minutes)
This cold bean soup with buttermilk is a simple, refreshing meal for days when you want something light but still filling. Canned beans in tomato sauce bring a ready-made savory base with a gentle tang, while buttermilk adds a cool, creamy finish. The recipe is designed for speed: you briefly sauté onion for aroma, chop fresh vegetables, and then combine everything in one pot. Season it to taste—black pepper is enough, and dried basil works especially well with the tomato notes. Serve it right away or chill it for an even colder bowl.
Ingredients
- 400 ml canned beans in tomato sauce (including all the sauce)
- 1 onion
- 1 cucumber
- 1 tomato
- Buttermilk (add as needed to reach your preferred soup consistency)
- Seasonings to taste (for example, black pepper, dried basil)
- A small amount of oil for sautéing the onion
Preparation Time
15 minutes.
Step-by-Step Instructions
- Peel and chop the onion. Heat a small amount of oil in a pan and sauté the onion briefly until softened and fragrant.
- Pour the canned beans with all of the tomato sauce into a pot. Add the sautéed onion and stir to combine.
- Wash the cucumber and tomato. Dice the cucumber and chop the tomato into small pieces. Add them to the pot.
- Pour in buttermilk, adding gradually until the soup reaches the thickness you like. Stir until evenly mixed.
- Taste and season with your preferred spices, such as freshly ground pepper and dried basil. The soup is ready to serve.
Tips
- Keep the onion sauté light—soft and aromatic is ideal so the soup stays fresh-tasting.
- Add the buttermilk in stages to control both texture and tang.
- Season at the end; the beans in tomato sauce already contribute plenty of flavor.
Serving Suggestions
- Serve well chilled as a quick lunch or a cooling starter.
- Pair with bread, toast, or simple savory crackers.
- If making ahead, stir again before serving and loosen with a splash of buttermilk if needed.