Gazpacho Verde

Gazpacho verde is the green-team cousin of the classic Andalusian tomato gazpacho, and it leans into a completely different palette: peppery arugula, earthy spinach, cool cucumber, and bright lime juice, all spun into a brilliantly green chilled soup. It reads lighter and brighter than red gazpacho, which makes it a perfect first course on a warm evening.

The one bit of cooking happens in the first minute: a quick blanch of the spinach, arugula, and half the scallions in boiling water just until the leaves begin to wilt. Any longer and you lose the vivid color that makes this soup worth looking at. Everything else goes straight into the blender raw: the remaining greens, cucumber, garlic, dill, olive oil, lime, and vegetable stock. Chill thoroughly before serving so the flavors meld and the soup tastes properly refreshing.

Kitchen Tips

• Shock the blanched greens in ice water immediately to lock in the vibrant green. Warm greens turn army-drab in minutes.
• Use a high-powered blender for the smoothest texture. A regular blender works but you may want to strain.
• Taste after chilling. Cold soups need more salt and acid than warm ones to register the same flavor.
• Garnish with diced cucumber, a drizzle of olive oil, and a sprinkle of flaky sea salt.

Variations

• Add half an avocado to the blender for a creamier, richer consistency.
• Swap dill for fresh basil and mint for a Mediterranean twist.
• Top with a dollop of Greek yogurt and a few toasted almond slivers for a non-vegan version with crunch.