Cold Buttermilk-Tomato Soup with Cheesy Toast
Peel the onion and garlic, chop finely and sauté in hot butter. Pour in the buttermilk and simmer for 2-3 minutes. Season well with salt and pepper.
Blanch the tomatoes briefly in boiling water and rinse with cold water and remove the skins. Puree with olive oil and stir in the buttermilk mixture. Chill the soup for a few hours in the refrigerator.
Cut the bread slices crosswise into triangles. Mix the cheese and mayonnaise and spread over the bread pieces. Broil until golden brown.
Transfer the soup to bowls or soup plates. Garnish with parsley and serve with the cheesy toast triangles.