Serves:

Ingredients:

1 qt Buttermilk
Additional shrimp and
2 tb Fresh chives, minced
and finely chopped
1 Cucumber, peeled, seeded,
deveined and chopped
1/2 lb Cooked shrimp, peeled,
1 ts Sugar
1 ts Salt
1 tb English style dry mustard
cucumber slices for garnish

Method:

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.