Cold Tomato-Buttermilk Soup


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


  • 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

  • teaspoon freshly ground pepper

  • ¾ 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.

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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