Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Packed torn iceberg lettuce or romaine; rinsed and spun dry |
| 1½ cup | Buttermilk |
| ½ cup | Packed fresh mint leaves |
| \N \N | A pinch of sugar |
In a blender blend the lettuce, the buttermilk, the mint, and the sugar until the mixture is smooth. Transfer the soup to a bowl, season it with salt and pepper, and chill it, covered, for 1 hour, or until it is cold.
Makes about 2½ cups, serving 2.
Gourmet June 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.