Yield: 1 servings
|4 cups||Packed torn iceberg lettuce or romaine; rinsed and spun dry|
|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.