Gazpacho Verde

Ingredients

1,900 ml water
8 gr arugula leaves loosely packed
6 scallions
20 gr dill leaves loosely packed
8 nasturium leaves
2 gr gardencress leaves
1 cucumber roughly
30 ml extra-virgin olive oil
2 garlic
45 ml lime juice
700 ml vegetable stock
1 gr salt black pepper
1 scallion
1/2 cucumber seeded if mature

Instructions

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