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Gazpacho verde
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| Artist: |
_ |
| Categories: |
Soups & Stews, Spanish, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | -Best served chilled | | 8
| cup | -water | | 2
| large | Bunches fresh spinach (8 oz) | | | -rinsed, drained | | 1/2
| cup | Arugula leaves, loosely | | | -packed | | 3
| | Scallions, white and green | | | -parts, roughly chopped | | 1/4
| cup | Fresh dill leaves, loosely | | | -packed | | 8
| | Fresh nasturium leaves | | | <<>> | | 2
| tbsp | Fresh gardencress leaves | | | -minced | | 1
| | Cucumber, roughly chopped | | 2
| tbsp | Extra virgin olive oil | | 1
| | To 2 garlic cloves, minced | | | -or pressed | | 3
| tbsp | Fresh lime juice | | 3
| cup | Vegetable stock | | 1/2
| tsp | -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 |
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Procedures:
| 1 | Bring water to a boil. | | 2 | Add the spinach, arugula, and 3 scallions. | | 3 | Cook until the spinach just begins to wilt, not more than 1 minutes or so. | | 4 | Drain. | | 5 | 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. | | 6 | Add the chopped scallion and diced cucumber to the blende d soup. | | 7 | Chill and serve with one of the recommended garnishes. | | 8 | Serves 4 to 6 enjoy! debbye* mm format norma wrenn npxr56b |
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