Recipe - Gazpacho Verde

DEBORAH SEELEMAN VHSB73A
Best served chilled
8 cup water
2 lg Bunches fresh spinach (8 oz)
rinsed; drained
One half cup Arugula leaves; loosely
packed
3 Scallions; white and green
parts, roughly chopped
One fourth cup Fresh dill leaves; loosely
packed
8 Fresh nasturium leaves
OR
2 tablespoon Fresh gardencress leaves;
minced
1 Cucumber; roughly chopped
2 tablespoon Extra virgin olive oil
1 To 2 garlic cloves; minced
or pressed
3 tablespoon Fresh lime juice
3 cup Vegetable stock
One half teaspoon salt
freshly ground black pepper
1 Scallion, white & green
Parts; finely chopped
One half Cucumber; seeded if mature
finely minced
GARNISH (use one)
Lime; thinly cut or sliced up
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 minced 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
Posted to MMRecipes Digest V3 #214

Date: Thu, 08 Aug 1996 12:35:06 0700

From: Tonya imbri@oz.net