Cold Buttermilk Tomato Soup

Peel onions and garlic. Blend together with the tomatoes in a hand blender or possibly with the hand blender. Fold in buttermilk, sour cream and sangrita. Season with salt, pepper and juice of one lemon. Clean the spring onions, rinse and cut into very thin rings, stir into the soup. Whip the cream until stiff. Fold in horseradish. On each unit of soup, add a tbsp of horseradish cream form.

This recipe is calculated for 6 people as entrée. Serve with buttered toast!

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