Buttermilk Shrimp Soup - cooking recipe

Ingredients

1 qt. buttermilk, well shaken
8 oz. cooked shrimp, shelled, deveined and thinly sliced
1 small cucumber, peeled, quartered, seeded and thinly sliced
1/2 c. bell pepper, finely diced
1/2 c. finely sliced green onion (both white and green parts)
6 red radishes, thinly sliced
dried dill weed (as needed)

Preparation

Combine all ingredients except dill weed. Cover and refrigerate for 8 hours. At serving time, stir well. Ladle into chilled bowls and top with a sprinkle of dill weed. Makes 6 servings.