Recipe - Cold Buttermilk And Shrimp Soup

1 qt Buttermilk
1 tablespoon English style dry mustard
1 teaspoon Salt
1 teaspoon Sugar
One half pound Cooked shrimp, peeled, devei
ed and chopped
1 Cucumber, peeled, seeded, an
finely chopped
2 tablespoon 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.