astray recipes: Gazpacho verde

Categories: Soups
Yield: 4 Servings

Measure	Ingredient
	-Best served chilled water
2 larges	Bunches fresh spinach (8 oz) rinsed; drained
½ cup	Arugula leaves; loosely packed
3	Scallions; white and green parts, roughly chopped
¼ cup	Fresh dill leaves; loosely packed
8	Fresh nasturium leaves
	<<<OR>>>
2 tablespoons	Fresh gardencress leaves; minced
1	Cucumber; roughly chopped
2 tablespoons	Extra virgin olive oil
1	To 2 garlic cloves; minced or pressed
3 tablespoons	Fresh lime juice
3 cups	Vegetable stock salt freshly ground black pepper
1	Scallion, white & green
	Parts; finely chopped
½	Cucumber; seeded if mature finely diced
	GARNISH (use one)
	Lime; thinly sliced
	Nasturium or chive blossoms
	Cherry tomato halves
	Croutons

DEBORAH SEELEMAN VHSB73A

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

gazpacho verde