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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