Best Tomato Buttermilk Soup Recipes

Cold Tomato-Buttermilk Soup image

Provided by Martha Stewart

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.

Tomato Soup with Buttermilk image

Provided by Cathy Gillespie @circlemoon8

Number Of Ingredients 10

3 pound(s) tomatoes, peeled and seeded
2 tablespoon(s) tomato paste
1 cup(s) buttermilk
1 tablespoon(s) olive oil
1 - avocado, pureed
- juice from 1 lemon
2 tablespoon(s) parsley, minced
- salt and pepper
1 - cucumber, peeled, seeded, diced
- sour cream

Steps:

Puree tomatoes, then press through a sieve to remove seeds. In a large bowl, beat the pureed tomatoes, tomato paste, buttermilk and oil. Toss pureed avocado with 1 TBS lemon juice (to hold color). Add avocado, remaining lemon juice, parsley to the tomato mixture; stir to mix well. Season to taste with salt and pepper, and hot pepper sauce (if desired). Refrigerate several hours before serving.
To serve: ladle into individual bowls and garnish with cucumber, sour cream and hot sauce.