COLD TOMATO-BUTTERMILK SOUP

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Cold Tomato-Buttermilk Soup image

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

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

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

Steps:

  • 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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