Review/Rate this Recipe Save to MyRecipes Rating:

Title: Gazpacho Verde
Yield: 4 Servings

Ingredients

  --------------------DEBORAH SEELEMAN VHSB73A--------------------------
      2 lg bunches fresh spinach (8 oz)
           - rinsed; drained
    1/2 c  arugula leaves; loosely
           -packed
      3    scallions; white and green
           -parts, ro
    1/4 c  fresh dill leaves; loosely
           -packed
      8    fresh nasturium leaves
      1    <<>>
      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 salt freshly
           - ground; black pepper
      1    scallion, white & green
      1    parts; finely chopped
    1/2    cucumber; seeded if mature
           -finely d
      1    garnish (use one)
      1    lime; thinly sliced
      1    nasturium or chive blossoms
      1    cherry tomato halves
      1    croutons

Instructions

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

Reviews