1 Rinse chile pepper, wipe dry and cut in half. Remove seeds and chop chile finely. Rinse basil, shake dry and pluck leaves. Reserve some for garnish and finely chop the rest.
2 In a bowl, mix chile and basil with olive oil. Whisk in buttermilk and season with salt and pepper. Pour into 2 glasses and chill in the refrigerator for 15 minutes.
3 Squeeze juice from lemon. Mix together tomato juice with about 1 tablespoon lemon juice, or to taste, and season with salt and pepper.
4 Remove glasses from refrigerator. Slowly pour the tomato juice down the back of a spoon and let it run onto the top of the buttermilk mixture in a separate layer. Garnish with basil and serve immediately.