Gazpacho Verde from Moosewood Restaurant

This refreshing, deeply green, and healthful soup is best served chilled.

• 8 cups water
• 2 large bunches of fresh spinach (about 8 ounces) large stems removed, well rinsed and drained
• 1 cup loosely packed arugula leaves
• 3 scallion, white and green parts, roughly chopped
• 1/4 cup loosely packed fresh parsley leaves
• 1/4 cup loosely packed fresh dill leaves
• 1 cucumber, roughly chopped
• 2 tablespoons extra virgin olive oil
• 1 or 2 garlic cloves, minced or pressed
• 3 tablespoons fresh lime juice
• 3 cups vegetable stock
• 1/2 teaspoon salt
• freshly ground black pepper to taste
• 1 scallion, white and green parts, finely chopped
• 1/2 cucumber, seeded if mature, finely diced

METHOD

Bring the water to a boil. Add the spinach, arugula, and he three scallions. Cook until the spinach just begins to wilt, not more than 1 minute or so. Drain.

In a food processor or blender puree until smooth the cooked greens with the parsley, dill cucumber, olive oil, garlic, lime juice, sock, salt, and pepper.

Stir the one finely chopped scallion and the sliced cucumber into the pureed soup. Chill and serve with one of the recommended garnishes.

• Thin lime slices
• Nasturtium or chive blossoms
• Cherry tomato halves
• Croutons

Serves: 4 to 6

Reprinted with permission from ©2005 David Hirsch The Moosewood Restaurant Kitchen Garden, published by Ten Speed Press

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