Gazpacho Verde
Yield
1 batchPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
water
|
|
| 2 | bunches |
spinach
|
|
| ½ | cup |
arugula (roquette)
|
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| ¼ | cup |
dill weed
|
*
|
| 1 | each |
cucumbers
chopped |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 3 | tablespoons |
lime juice
|
|
| 3 | cups |
vegetable stock
|
|
| ½ | each |
cucumbers
diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
water
|
|
| 2 | bunches |
spinach
|
|
| 118 | ml |
arugula (roquette)
|
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 59 | ml |
dill weed
|
*
|
| 1 | each |
cucumbers
chopped |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 45 | ml |
lime juice
|
|
| 7.1E+2 | ml |
vegetable stock
|
|
| 0.5 | each |
cucumbers
diced |
|
Directions
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, purée 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.
