Gazpacho Verde Recipe

• Best served chilled
• 8 c. -water
• 2 lrg Bunches fresh spinach (8 ounce) rinsed, liquid removed
• 1/2 c. Arugula leaves, loosely packed
• 3 x Scallions, white and green parts, roughly minced
• 1/4 c. Fresh dill leaves, loosely packed
• 8 x Fresh nasturium leaves (((Or possibly)))
• 2 Tbsp. Fresh gardencress leaves, chopped
• 1 x Cucumber, roughly minced
• 2 Tbsp. Extra virgin extra virgin olive oil
• 1 x To 2 garlic cloves, chopped or possibly pressed
• 3 Tbsp. Fresh lime juice
• 3 c. Vegetable stock
• 1/2 tsp -salt freshly grnd black pepper
• 1 x Scallion, white & green Parts, finely minced
• 1/2 x Cucumber, seeded if mature finely diced GARNISH (use one) Lime, thinly sliced Nasturium or possibly chive blossoms Cherry tomato halves Croutons

Directions