Instructions: (*Sometimes called English or European-in the US theyre usually sold shrink-wrapped), peeled and roughly chopped (can also be left unpeeled, but the soup is then green instead of pale pink)

Put all ingredients except about 2 cup of the buttermilk in blender or food processor and puree. (The shrimp can be pureed while still frozen.)

Add the remaining buttermilk and taste for seasoning.

I sometimes garnish this with finely diced pickled beets.

If all you have is raw shrimp, I suggest cooking them in a little vermouth and adding the vermouth to the soup.

Its finally getting warm enough here in Boston for summer food. I made this tonight.

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