Tomato Concassé
Bring water to a boil in a small soup pot. In a separate, medium-size bowl, combine ice and water. Make a cross cut with the tip of a sharp knife skin deep on the bottom of the tomatoes. Dip each tomato into boiling water for 2-3 minutes, then plunge into the ice bath for 2 minutes. Drain. Remove skin from tomatoes. Cut tomatoes in half sideways and remove seeds with a spoon. Lay tomatoes flat on a cutting board and cut to medium-size dice.
Whisk yogurt and buttermilk together in a mixing bowl. Add the tomato concassé and stir in the remaining ingredients.
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