Gazpacho Verde
photo by Kumquat the Cats fr
- Ready In:
- 21mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 quart water
- 4 ounces fresh spinach, washed and dried in a spinner
- 3 scallions, trimmed and roughly chopped
- 1⁄4 cup loosely packed fresh parsley leaves
- 4 fresh nasturtium leaves
- 3 large fresh basil leaves
- 1 cucumber, roughly chopped
- 1 tablespoon extra virgin olive oil
- 1 large garlic clove, chopped
- 2 tablespoons fresh lime juice
- 1 1⁄2 cups vegetable stock
- 1⁄4 teaspoon salt
- fresh ground black pepper
- 1 scallion, white and green parts, finely chopped
- 1 cucumber, finely diced
- thin slices lime
directions
- Bring the water to boil. Add the spinach and 3 chopped scallions and simmer 1 minute. Drain and rinse with cold water to stop the cooking and preserve the bright green color. Transfer to a blender with all but the last three ingredients. Blend until smooth. Add the finely chopped scallion and diced cucumber. Chill until very cold. To serve, ladle into bowls and float a lime slice on top. Garnish with a nasturtium flower.
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Reviews
-
This was a truly refreshing alternative to traditional gazpacho. The basil and lime juice combination was absolutely terrific! My BF liked this too (he's a fan of gazpacho, though I wasn't sure he was going to appreciate any changes to it). Since I couldn't find nasturtium, I used another edible flower as a garnish. Great recipe for low carb dieters too, but I served this with some sourdough bread. The only change I made to this recipe was to add a chopped stalk of celery in addition to the cucumber and scallion, since I had some extra in the fridge. A great soup from a soup nut!