Buttermilk and Shrimp Soup

"A great soup for a dinner party. Make about 3 to 4 hours in advance and then it is ready to serve when guests arrive. Great for those hot summer days."
photo by twissis photo by twissis
photo by twissis
Ready In:
3hrs 10mins




  • Combine the buttermilk, mustard, salt and sugar.
  • Add shrimp, cucumber and green onion.
  • Stir until blended.
  • Cover and refrigerate for 3 to 4 hours.
  • Serve in chilled soup bowls.
  • The cooking time reflects the time to chill the soup.

Questions & Replies

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  1. I am so in love w/this soup, much more than I already knew I would be. I see this lovely, light & tasty soup as definitely company-worthy, esp as a starter for an otherwise heavy dinner party meal. It also has the advantage of being a make-ahead easy-fix. I made 2 sml chgs - 1 out of pers pref & 1 out of need. Green onions are only available here occ, so I subbed fresh-snipped chives. I also added 1 tsp Old Bay which I usually do in shrimp & crab dishes as I favor the flavor it lends to them. Using half shrimp & half crabmeat would be another excellent variation I cannot wait to try. Thx for sharing this sure to be repeated *winner recipe* w/us. *Yum* :-)
  2. This is a different chilled soup, I really have not had anything like this before, I have to say it is very tasty, my DS enjoyed this for lunch in a big mug. I used small canned salad shrimp, and crushed the cucumber on my prosessor until very finely minced. This would make a great summertime soup! thanks Paula...Kitten


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