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.