Instructions: This is from an Molly ONeills column in "The New York Times Magazine,"

Ive made one change to the recipe as given. The original called for sour milk (2 cups of milk with 3/4 tsp. sour salt/citric acid). Ive substituted buttermilk.

1. Place earthenware bowl in refrigerator and chill completely. After preparing the radishes, immediately place them into the chilled bowl and return to the refrigerator. Then, in order, prepare the cucumbers, scallions, watercress and Boston lettuce. Toss this mixture with 1/2 cup of the dill and refrigerate.

2. Boil the potatoes until they are tender. Combine buttermilk with the chilled vegetables, toss well and return the soup to the refrigerator.

3. When potatoes are tender, drain, toss with butter, the remaining dill and season to taste. Serve the soup very cold with a very hot potato on the side. Alternate eating the hot potato with the tart soup. Small portions of the soup are recommended, since it is quite filling.

Makes 4 servings.

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