Instructions: In a small saucepan simmer the peas in the broth, covered, for 10 minutes.

Transfer the mixture to a blender, add the mint and the buttermilk, and puree the mixture until it is smooth. Transfer the soup to a bowl set in a larger bowl of ice and cold water and chill it, stirring occasionally, for 10 minutes, or until it is cold.

Makes about 2 1/2 cups, serving 2.

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