1 1/2 pounds (about 6 medium) zucchini, sliced

1 head butter lettuce, cored and shredded

2 garlic cloves, minced

3 tablespoons coarsely chopped mint

5 cups chicken stock

Salt and white pepper, to taste

1 tablespoon fresh lemon juice

To garnish:

1/4 cup sour cream

1 tablespoon finely chopped mint or whole mint leaves

1 tablespoon finely chopped chives

1. Heat the oil in large saucepan over medium-high heat. Add leeks and saute, stirring occasionally, for about 3 5 minutes or until softened. Add the zucchini and saute for 5 minutes, or until lightly browned and slightly softened. Add lettuce and saute until it is wilted, about 3 minutes. Add garlic, and saute another minute. Add the mint and stock. Bring the soup to a boil, and reduce heat for soup to a simmer. Cover and simmer for 20 minutes.

2. Place the soup in a blender, or use a hand immersion blender, and process until pureed. Add the salt, pepper and lemon juice, and taste for seasoning. Transfer to a serving bowl, cover and refrigerate soup for about 4 hours or until chilled; taste for seasoning right before serving.

3. To serve, pour soup into bowls and garnish with sour cream, chopped mint and chives.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)