Tomato Buttermilk Soup
Buttermilk and sour cream add richness to ordinary canned tomato soup, and chili powder boosts the spice a bit. Add a toasted cheese sandwich to make this a perfect luncheon or light supper.
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
Sour cream for accompaniment
Paprika for sprinkling
- Heat buttermilk on 'low' temperature in a saucepan until warm; do not heat until hot.
- Meanwhile combine tomato soup, chili powder, garlic powder, olive oil, parsley and pepper in a saucepan. Heat thoroughly.
- Measure 1/3 cup soup; slowly stir this into buttermilk; mix thoroughly. Slowly stir this mixture into saucepan of soup over moderate heat. Serve with a dollop of sour cream sprinkled with paprika.
Makes 3 servings.