*  Exported from  MasterCook  *

                              Gazpacho Verde

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8       c            Water
  16       oz           Fresh spinach (2 bn) -- 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 -OR-
   2       tb           Fresh gardencress leaves --
                        - minced
   1                    Cucumber -- roughly chopped
   2       tb           Extra virgin olive oil
   1       cl           Garlic -- up to 2,
                        - 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:
                        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 blended soup. Chill and serve with one of
  the recommended garnishes.

  Serves 4 to 6

  MM Format: Norma Wrenn (npxr56b)
 
  Posted by: Deborah Seeleman (VHSB73A)


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