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GAZPACHO VERDE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- ------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
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