Gazpacho verde

Yield: 4 Servings

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

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