Cold Buttermilk & Shrimp Soup

This elegant cold soup is perfect for hot summer days, offering a refreshing twist on traditional chowders. The base is a velvety mixture of tangy buttermilk, subtly spiced with English dry mustard and a hint of sweetness to balance the acidity. Fresh cucumber adds a crisp, hydrating crunch, while fresh chives provide a mild oniony aroma. The star ingredient, sweet cooked shrimp, brings a luxurious texture and rich flavor. It&# 226;ÂÂs light enough for a lunch starter but substantial enough for a light dinner. Serve it chilled in wide bowls for the best experience. This dish requires no cooking beyond chopping and mixing, making it an effortless yet impressive option for entertaining or a quick weeknight meal.

Cuisine: British

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 154.0

Dietary: Gluten-free

Description

This elegant cold soup is perfect for hot summer days, offering a refreshing twist on traditional chowders. The base is a velvety mixture of tangy buttermilk, subtly spiced with English dry mustard and a hint of sweetness to balance the acidity. Fresh cucumber adds a crisp, hydrating crunch, while fresh chives provide a mild oniony aroma. The star ingredient, sweet cooked shrimp, brings a luxurious texture and rich flavor. It&# 226;ÂÂs light enough for a lunch starter but substantial enough for a light dinner. Serve it chilled in wide bowls for the best experience. This dish requires no cooking beyond chopping and mixing, making it an effortless yet impressive option for entertaining or a quick weeknight meal.

Ingredients

1 quart Buttermilk
1 tablespoon English style dry mustard
1 teaspoon Salt
1 teaspoon Sugar
1/2 pound Cooked shrimp, peeled, devei

Directions

1
Peel, seed, and finely chop 1 cucumber.
2
Mince 2 tablespoons of fresh chives.
3
In a large bowl, whisk together the buttermilk, dry mustard, salt, and sugar until smooth and well combined.
4
Add the chopped shrimp, chopped cucumber, and minced chives to the buttermilk mixture.
5
Stir gently until all ingredients are evenly distributed.
6
Cover the bowl and refrigerate for at least 3 hours to allow the flavors to meld and the soup to chill thoroughly.
7
Ladle the cold soup into bowls and garnish each serving with a whole shrimp and a slice of cucumber.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 154.0kcal

% Daily Value *
Total Fat 2.8g5%
Saturated Fat 1.5g8%
Cholesterol 91.1mg31%
Sodium 5227.5mg218%
Total Carbohydrate 17.6g6%
Dietary Fiber 0.1g1%
Sugars 17.1g
Protein 20.3g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cold soup, shrimp, buttermilk, chilled, summer recipe, cucumber, chives, seafood, easy dinner, no cook, appetizer, light meal, creamy, tangy, british cuisine, quick recipe

Read it online: https://www.chefs-mate.com/recipe/cold-buttermilk-shrimp-soup/