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Gazpacho Verde

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“Based on a recipe I discovered in The Moosewood Restaurant Kitchen Garden by David Hirsch. Refreshing as the tomato-based version, this one takes advantage of produce available earlier in the season. Other greens, such as arugula, and herbs can be included. The original recipe calls for fresh dill, but I did not have any in the garden. If you don't have nasturtiums, add a couple of fresh, red radishes instead.”
READY IN:
21mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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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