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Cold Tomato-Buttermilk Soup

Cold Tomato-Buttermilk Soup

Cups of soup, which require no spoons, are steadied by the baking dish.

Martha Stewart Living, July 2007 http://www.marthastewart.com/340183/cold-tomato-buttermilk-soup
2.964285
Rated
59.2857100(28)28
  • Yield Serves 6

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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