Gazpacho Verde

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--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