While I love a good salad, fresh garden lettuces can do a whole lot more, serving as wraps and garnishes and as an integral part of burgers and sandwiches. But perhaps the most delicious and surprising of them is lettuce soup.
Whirl together leaves of vigorous Romaine, tender Bibb, spicy arugula, peppery watercress, earthy spinach, then add a few clean-tasting cucumbers and enrich it with tangy yogurt or sour cream. Serve it up icy cold and you have a refreshing lunch, a soothing starter or a light dinner to beat summer’s heat.
You can use just about any combination of greens for this bright green soup (except iceberg) — even those lettuces that are a bit past their prime, as long as they’re not too limp. These cold soups are wonderfully simple, easy and quick. Quintessentially vegetarian, they can be turned vegan by substituting avocado for the dairy. For a heartier version, top with grilled shrimp, diced chicken, steak or tofu.
Want heat? Add a seeded jalapeño or red pepper flakes, tamed with lime juice and cilantro. Or amp up flavors with handfuls of parsley, cilantro, basil, mint, chervil, chives or sorrel (but use a light hand with rosemary and tarragon; they can be overpowering). To garnish, float a few radish slices, spiced nuts or shredded hard cheese on top for texture and color. As the season unfolds, follow the market’s bounty with green beans, broccoli and zucchini.