Preparation: 15 minutes

3/4 c. chopped cucumber, peeled and seeded
1/2 c. finely minced onion
1/2 c. chopped green pepper
6 oz. cooked shrimp, chopped
2 c. chicken broth
2 c. buttermilk

In large bowl, combine the cucumber, onion, pepper, and shrimp. Stir in the broth and buttermilk. Refrigerate for several hours and serve in chilled bowls garnished with minced parsley.