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Chilled Buttermilk Shrimp Soup Salmagundi
Gourmet Archives
1 pound shrimp
3 quarts buttermilk
3 cucumbers, peeled, seeded and diced
1 cup diced red bell pepper
1 cup diced green bell pepper
1/3 cup sliced scallion
2 teaspoons snipped fresh dill
1/2 teaspoon Tabasco
1/2 teaspoon white pepper
Salt to taste
Plunge shrimp into saucepan of boiling salted water and return
water to
a boil. Cook shrimp for 1 minute, or until they turn pink; drain them in
a
colander and rinse them under running cold water. Shell and devein
the shrimp and chop
them coarse.
In a large bowl combine the buttermilk, the shrimp, cucumbers, red and
green
bell pepper, sliced scallion, dill, Tabasco and white pepper. Salt to
taste, stir the soup
well, and chill it, covered, for at least 4 hours.
Ladle soup into chilled bowls. Serves
8.
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Index - Soup Recipe Archives
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