Gazpacho Verde - cooking recipe

Ingredients

1 quart water
4 ounces fresh spinach, washed and dried in a spinner
3 scallions, trimmed and roughly chopped
1/4 cup loosely packed fresh parsley leaves
4 fresh nasturtium leaves
3 large fresh basil leaves
1 cucumber, roughly chopped
1 tablespoon extra virgin olive oil
1 large garlic clove, chopped
2 tablespoons fresh lime juice
1 1/2 cups vegetable stock
1/4 teaspoon salt
fresh ground black pepper
1 scallion, white and green parts, finely chopped
1 cucumber, finely diced
thin slices lime

Preparation

Bring the water to boil. Add the spinach and 3 chopped scallions and simmer 1 minute. Drain and rinse with cold water to stop the cooking and preserve the bright green color. Transfer to a blender with all but the last three ingredients. Blend until smooth. Add the finely chopped scallion and diced cucumber. Chill until very cold. To serve, ladle into bowls and float a lime slice on top. Garnish with a nasturtium flower.