Title: Gazpacho Verde
Categories: Soup
Yield: 4 Servings
| 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 |
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