| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Grains | English | Seafood, Soups/stews | 4 | Servings |
INGREDIENTS
| 1 | qt | Buttermilk |
| 1 | tb | English style dry mustard |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1/2 | lb | Cooked shrimp, peeled, devei ed and chopped |
| 1 | Cucumber, peeled, seeded, an finely chopped | |
| 2 | tb | Fresh chives, minced |
| Additional shrimp and cucumb r slices for garnish |
INSTRUCTIONS
In a large bowl, whisk together the buttermilk, mustard, salt and sugar. Add the chopped shrimp, chopped cucumber, and chives and stir until well combined. Chill the soup, covered, for 3 hours or until very cold. Garnish each serving with a whole shrimp and a slice of cucumber. Makes about 5 cups. a 1944 Gourmet Mag. favorite.
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