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Spinach Gazpacho

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Ingredients
  Chopped spinach 2 1⁄2 Cup (40 tbs)
  Poultry stock 3 Cup (48 tbs)
  Garlic 1 Clove (5 gm), minced
  Lemon juice 2 Tablespoon
  Peeled, seeded, and coarsely chopped cucumbers 1 Cup (16 tbs)
  Tomatoes 1⁄2 Cup (8 tbs), chopped
  Red onions 1⁄2 Cup (8 tbs), chopped
  Thyme 1⁄2 Teaspoon
Directions

Simmer the spinach in the stock for 5 minutes.
Add garlic and lemon juice and refrigerate until cool.
Puree the spinach in a food processor or blender on medium to high speed.
Add cucumbers, tomatoes, onions, and thyme.
Refrigerate overnight.
Stir before serving.

Recipe Summary

Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable

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