• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Gazpacho Verde

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • --------------------------DEBORAH SEELEMAN VHSB73A--------------------------
  • -Best served chilled
  • 8 c -water
  • 2 lg Bunches fresh spinach (8 oz)
  • -rinsed; drained
  • 1/2 c Arugula leaves; loosely
  • -packed
  • 3 Scallions; white and green
  • -parts, roughly chopped
  • 1/4 c Fresh dill leaves; loosely
  • -packed
  • 8 Fresh nasturium leaves
  • <<>>
  • 2 tb Fresh gardencress leaves;
  • -minced
  • 1 Cucumber; roughly chopped
  • 2 tb Extra virgin olive oil
  • 1 To 2 garlic cloves; minced
  • -or pressed
  • 3 tb Fresh lime juice
  • 3 c Vegetable stock
  • 1/2 ts -salt
  • -freshly ground black pepper
  • 1 Scallion, white & green
  • Parts; finely chopped
  • 1/2 Cucumber; seeded if mature
  • -finely diced
  • GARNISH (use one)
  • Lime; thinly sliced
  • Nasturium or chive blossoms
  • Cherry tomato halves
  • Croutons

 Directions

Bring water to a boil. Add the spinach, arugula, and
3 scallions. Cook until the spinach just begins to
wilt, not more than 1 minutes or so. Drain. In a food
processor or blender, puree until smooth the remaining
greens, the one cucumber, olive oil, garlic, lime
juice, vegetable stock, salt and pepper. Add the
chopped scallion and diced cucumber to the blende d
soup. Chill and serve with one of the recommended
garnishes. Serves 4 to 6 Enjoy! Debbye* MM Format
Norma Wrenn npxr56b

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