Title: Cold buttermilk and shrimp soup
 Categories: Shellfish, Soups
      Yield: 4 servings
 
      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
 
  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.