Ingredients

• 4 cups packed torn iceberg lettuce or romaine, rinsed and spun dry
• 1 1/2 cups buttermilk
• 1/2 cup packed fresh mint leaves
• a pinch of sugar

Instructions

1. 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.