Gazpacho verde

 
                               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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