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Cold Tomato-Buttermilk Soup

Cold Tomato-Buttermilk Soup

Rating: 3.05 stars

65 Ratings

5 star values: 6
4 star values: 9
3 star values: 34
2 star values: 14
1 star values: 2

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65 Ratings

Treat your guests to this delicious, chilled summer soup on a hot day.

Martha Stewart Living, July 2007

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Cold Tomato-Buttermilk Soup

Recipe Summary

Servings:

6

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Ingredients

Ingredient Checklist

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

Instructions Checklist

Step 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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Cook's Notes

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

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Reviews

65 Ratings

5 star values: 6
4 star values: 9
3 star values: 34
2 star values: 14
1 star values: 2

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Cold Tomato-Buttermilk Soup

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