Buttermilk and sour cream add richness to ordinary canned tomato soup, and chili boosts the spice a bit. Add a toasted cheese sandwich to make this a perfect luncheon.

Tomato Buttermilk Soup

1 1/2 cups buttermilk
1 (10.75-ounce) can condensed tomato soup, undiluted
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon olive oil
1/2 teaspoon dried parsley flakes
1/8 teaspoon ground black pepper
2 tablespoons sour cream
1/8 teaspoon paprika

1. Heat buttermilk on 'low' temperature in a saucepan until warm; do not heat until hot.
2. Meanwhile combine tomato soup, chili powder, garlic powder, olive oil, parsley and pepper in a saucepan. Heat thoroughly.
3. Measure 1/3 cup soup; slowly stir this into buttermilk; mix thoroughly. Slowly stir this mixture into saucepan of soup over moderate heat. Serve spinkled with a dollop of sour cream sprinkled with paprika.

Makes 3 servings.