3 cups low-fat buttermilk
1 cup nonfat plain yogurt
2 cups arugula leaves, rinsed
About 1/2 cup chopped fresh chives
1/2 cup chopped parsley
1/4 cup chopped shallots
1 tablespoon lemon juice
Salt and pepper
8 ounces shelled cooked tiny shrimp, rinsed
Recipe Instructions
1. In a blender, whirl 1 cup buttermilk, yogurt, arugula, 1/2 cup chives, parsley, and shallots until almost smooth.
Pour into a bowl; stir in remaining buttermilk and the lemon juice. Season to taste with salt and pepper. Cover and chill until cold, at least 1 hour, or up to 1 day.
2. Reserve about 1/4 cup shrimp; mound remainder equally in four wide, shallow bowls. Pour soup around shrimp; top servings equally with reserved shrimp and more pepper and chives.
Yield: Makes 4 first-course servings
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