Gazpacho Verde
--- ------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 S...
Ingredients
- 2large bunches fresh spinach (8 oz)
- 2tbsp extra virgin olive oil
- 1to 2 garlic cloves -- minced
- 3cup vegetable stock
- 1/2tsp -salt
Directions
- 1
DEBORAH SEELEMAN VHSB73A----------------- -Best served chilled 8 c -water 2 lg Bunches fresh spinach (8 oz) -rinsed -- drained 1/2 c Arugula
- 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
In a food processor or blender, puree until smooth the remaining greens, the one cucumber, olive oil, garlic, lime juice, vegetable stock, s
- 5
Add the chopped scallion and diced cucumber to the blende d soup
- 6
Chill and serve with one of the recommended garnishes
- 7
Serves 4 to 6 Enjoy! Debbye* MM Format Norma Wrenn npxr56b