Cold Tomato-Buttermilk Soup

This soup travels well in a large thermos or a plastic container that's surrounded with towels and ice packs.

  • Servings: 6
Cold Tomato-Buttermilk Soup

Source: Martha Stewart Living, July 2007


  • 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


  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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