Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Cold Tomato-Buttermilk Soup 3.0 (65) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Treat your guests to this delicious, chilled summer soup on a hot day. Ingredients 1 quart tomato juice 2 cups buttermilk 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh chives ¼ teaspoon Worcestershire sauce 8 dashes hot sauce, such as Tabasco ¾ teaspoon coarse salt ⅛ teaspoon freshly ground pepper ¾ cup arugula (about 1 ounce), chopped Directions 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. Cook's Notes This soup travels well in a large thermos or a plastic container that's surrounded with towels and ice packs. Rate it Print