Gazpacho Verde

Name: Gazpacho Verde
Ingredients: 8 cups water; 2 bunches spinach; 1/2 cup arugula (roquette); 3 each scallions, spring or green onions chopped; 1/4 cup dill weed; 1 each cucumbers chopped; 2 tablespoons olive oil, extra-virgin; 3 tablespoons lime juice; 3 cups vegetable stock; 1/2 each cucumbers diced

10 ingredients

7 steps

Ingredients

8 cups water
2 bunches spinach
1/2 cup arugula (roquette)
3 each scallions, spring or green onions chopped
1/4 cup dill weed
1 each cucumbers chopped
2 tablespoons olive oil, extra-virgin
3 tablespoons lime juice
3 cups vegetable stock
1/2 each cucumbers diced

Directions

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 blended soup.
7

Chill and serve with one of the recommended garnishes.