Who knew homemade basil tomato soup was so easy? I know I sure didn't. Do you have V8 juice? Do you have buttermilk? Do you have some red bell peppers and a small yellow onion? And finally salt, pepper, and fresh basil? Well then you are good to go!
I also tried a spin on the classic grilled cheese, it was pesto and Swiss cheese on the inside versus just the regular cheddar, or god forbid American Cheese (you all have probably seen the commercial for Kraft American cheese citing that it is America's #1 cheese and only one country could come up with it and that country is "America" as if this is something we should be bragging about?) ya obviously this commercial bugs the you know what out of me. Anyway tried something new instead of the ubiquitous "American cheese." It was good but I am not a big fan of pesto but I thought we would give it a shot. Molly tried the soup, really for the first time and did fantastically!
Tomato Basil Soup:
1 small onion chopped
1 small red or yellow pepper
2 tbsp butter
2 cups tomato juice
1 cup buttermilk
Salt and pepper to taste
1. melt butter in a medium sized sauced pan, add onions and peppers and cook until they are softened. Salt and pepper to taste as you go.
2. put onions and pepper in a blender with tomato juice and buttermilk, and blend until smooth.
3. return to heat to heat through and bring back to temp, or cool completely and serve as a gazpacho.