Ingredients
- 1 cup chopped onion
- 1 ½ cups chopped red pepper
- 3 teaspoons fresh basil, OR 1 teas dried basil
- ¼ teaspoon ground red pepper
- 3 11.5 oz cans of tomato juice
- 2 cups buttermilk
- 2 tablespoons butter
Directions
1. In small saucepan cook onion and red pepper in butter until tender. Stir in basil and ground pepper. Remove from heat. |
2. In a blender combine onion mixture, tomato juice and buttermilk. Blend until smooth. |
3. Return the soup to the pan to heat through. Garnish with basil leaves in desired. |