Gazpacho Verde Recipe

Name: Gazpacho Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups water; 2 bunches spinach; 1/2 cup arugula (roquette); 3 each scallions, spring or green onions chopped; 1/4 cup dill weed; 1 each cucumbers chopped; 2 tablespoons olive oil, extra-virgin; 3 tablespoons lime juice; 3 cups vegetable stock; 1/2 each cucumbers diced

Servings: persons

8 cups water
2 bunches spinach
1/2 cup arugula (roquette)
3 each scallions, spring or green onions chopped
1/4 cup dill weed
1 each cucumbers chopped
2 tablespoons olive oil, extra-virgin
3 tablespoons lime juice
3 cups vegetable stock
1/2 each cucumbers diced

1
Bring water to a boil.
2
Add the spinach, arugula, and 3 scallions.
3
Cook until the spinach just begins to wilt, not more than 1 minutes or so.
4
Drain.
5
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.
6
Add the chopped scallion and diced cucumber to the blended soup.
7
Chill and serve with one of the recommended garnishes.

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 cups water, 2 bunches spinach, 1/2 cup arugula (roquette), 3 each scallions, spring or green onions chopped, and more.

Yes, Gazpacho Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gazpacho Verde

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