Advertisement
4
servingsEasy
By Jean-Georges Vongerichten and Mark Bittman
Published 1998
This refreshing concoction only gets better if you refrigerate it for a day or two before serving, and you can’t make soup any faster than this. If the ice cubes are large, crush them before putting them in the blender— just put them in a heavy plastic bag and whack the bag a few times with a rolling pin or the bottom of a heavy pot.
This technique will work with any tender green: