Cold Buttermilk & Shrimp Soup
Submitted by quinchf
Chilled buttermilk shrimp soup with crunchy cucumber and a kick of dry mustard. No cooking required! A refreshing, light summer soup that’s ready after a few hours in the fridge.
YIELD
4 servingsPREP
30 minCOOK
0 minREADY
210 minWhen the heat index is climbing and you can’t even look at the stove, this chilled buttermilk shrimp soup saves the day.
Tangy buttermilk gets whisked with English-style dry mustard for a subtle bite, then loaded up with tender chopped shrimp, cool crunchy cucumber, and fresh chives.
No cooking involved. Just whisk, chill, and serve ice cold.
It’s elegant enough for a dinner party starter but easy enough for a Tuesday lunch.
Kitchen Tips
- Use pre-cooked cocktail shrimp to keep this truly no-cook. Just chop and toss them in.
- Seed your cucumber to prevent the soup from getting watery as it chills.
- The full three hours of chilling time matters here. The flavors need time to meld and the mustard needs to bloom in the buttermilk.
Ingredients
Directions
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.
Comments
