Cold Tomato-Buttermilk Soup - Martha Stewart Recipes

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Cold Tomato-Buttermilk Soup

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    Cups of soup, which require no spoons, are steadied by the baking dish.
    Martha Stewart Living, July 2007
    • Yield Serves 6
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    Ingredients

    • 1 quart tomato juice
    • 2 cups buttermilk
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons chopped fresh chives
    • 1/4 teaspoon Worcestershire sauce
    • 8 dashes hot sauce, such as Tabasco
    • 3/4 teaspoon coarse salt
    • 1/8 teaspoon freshly ground pepper
    • 3/4 cup arugula (about 1 ounce), chopped

    Directions

    1. Combine all ingredients except arugula. Cover, and refrigerate at least 1 hour (or overnight). Stir to recombine. Add arugula, and serve or pour into a thermos.

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