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Rating: 4.1/5 (34 votes cast)

Meal Type: Lunch, Dinner
Prep Time:
Total Time:
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 191
% Daily Value**
Total Fat 6g
10%
Saturated Fat 3g
5%
Unsaturated Fat 1g
Cholesterol 100mg
33%
Sodium 1042mg
43%
Total Carbohydrate 16g
5%
Dietary Fiber 1g
5%
Sugars 14g
Protein 18g
Vitamin A  6%Vitamin C  10%
Calcium  45%Iron  11%
Potassium  16%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cold Buttermilk And Shrimp Soup

Date Added: June 11, 2009
This soup sounds deliciously light and tasty, hearty too! Cucumbers and buttermilk are great together, and adding shrimp makes this a super summer soup.

Ingredients:

1 quart Buttermilk
1 Cucumber peeled, seeded, and finely chopped
1 tablespoon Dry Mustard English style
1 teaspoon Salt
2 tablespoons Fresh Chives minced
1 teaspoon Sugar
1/2 lb Shrimp Cooked, peeled and chopped
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Directions:

1. In a large bowl, whisk together the buttermilk, mustard, salt and sugar.

2. Add the chopped shrimp, chopped cucumber, and chives and stir until well combined.

3. Chill the soup, covered, for 3 hours or until very cold.

4. Garnish each serving with a whole shrimp and a slice of cucumber.

5. Makes about 5 cups.

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Dietary Notes:
This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Shellfish, Butter, Natural Sweeteners, Shrimp, Mustard, Cucumber allergies.
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