Cold Summer Soup

On a hot, hot summer day, there is nothing like sitting in the back yard with a cup of cold soup for dinner. It cools you down and is very satisfying. Add crusted bread and butter or crackers.

Cold Green Bean and Lettuce soup

1/4-1/2cup chopped green onions

2- 14 oz. can chicken broth or water

1-16 oz. package green beans (any cut) thawed

1 head iceberg lettuce (about 4 cps) washed and torn

1 tbsp. snipped fresh oregano or 1 tsp. dried oregano crushed

2 oz. mayonnaise or sour cream

In a 4-quart Dutch oven add onions, chicken broth, green beans and oregano. Bring to a boil uncovered, simmer about 5 minutes or until the green beans are tender. Add torn lettuce, cook 1 minute more or until lettuce is wilted. Remove form heat. Cool. When cooled, transfer in batches to a blender and puree. Refrigerate for less than 24 hours. Makes 6 cups

To serve: Spoon cold soup into bowls, add a dollop of mayonnaise or sour cream, serve very cold.