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Buttermilk Tomato Soup

chef.pierre's picture
Ingredients
  Buttermilk 2 Cup (32 tbs)
  Canned tomato soup 10 Ounce
  Chopped onion 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Worcestershire sauce 1⁄4 Teaspoon
  Hot pepper sauce 1⁄8 Teaspoon
  Lemon slices 4
Directions

Mix first 6 ingredients well together.
Chill, and serve garnished with lemon slices.
Serves 4.
Calories per serving: 94.
Note: This pink and tangy soup is also a good introduction to summer lunch or supper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Dish: 
Soup
Interest: 
Party
Servings: 
4

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