Cold Buttermilk And Shrimp Soup

Servings: 4
Ingredients:

1 qt Buttermilk
1 tb English Style Dry Mustard
1 ts Salt
1 ts Sugar
1/2 lb Cooked Shrimp, Chopped
1    Cucumber, Peeled, Chopped
2 tb Fresh Chives, Minced

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 Magazine Favorite.