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Gazpacho Verde

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GAZPACHO VERDE
 Categories: Soups
      Yield: 4 Servings
 
MMMMM------------------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
 
MMMMM

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