CUCUMBER SOUP serves 6

This excellent soup may be made and stored in the refrigerator for use as much as two days later, but no longer, lest the shrimp spoil. At a minimum it should be refrigerated for a couple of hours before it is served, even if you start with chilled material.

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While it is possible to make the soup by chopping the ingredients very fine with a knife and then putting them through a sieve, that method is both arduous and time consuming.

I would not attempt to make it with out the assistance of a blender. It is then simplicity itself. If fresh dill is available, use it; if it is not, I suggest you substitute fresh chives. Tinned shrimp may be used in lieu of fresh, but the result will not be so felicitous.

1/2 POUND COOKED SHRIMP
1 LARGE CUCUMBER
3 SPRING ONIONS
2 TEASPOONS PREPARED MUSTARD
1 TEASPOON SALT
1/2 TEASPOON BLACK PEPPER
1 QUART BUTTERMILK
1 TABLESPOON CHOPPED FRESH DILL

Chop the shrimp, the cucumber (unpeeled), and the onions into coarse dice. Place them in the blender, add the mustard, salt, pepper, and two cups of buttermilk. Add the dill. Turn on the blender (high if it is adjustable) and blend for about one minute.

Pour the blend into a bowl or large jar, add the remaining buttermilk, and stir well. If the soup is too thick add more buttermilk. Stir it well. Taste, and correct the seasoning with additional salt or pepper. Store in the re­frigerator to cool.

Serve well chilled with hot toasted saltines on the side.

From: "Fast and Fancy Cookery"

Recipes for those who work from nine to five and still enjoy entertaining at seven with hints on the gracious feeding of the unexpected but welcome guest.

BY John Philips Cranwell - Available from DMC Enterprises, Inc.

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