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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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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 373 Calories from Fat 87

% Daily Value*

Total Fat 10 g14.9%

Saturated Fat 2.5 g12.3%

Trans Fat 0 g

Cholesterol 21.6 mg7.2%

Sodium 1119.5 mg46.6%

Total Carbohydrates 49 g16.4%

Dietary Fiber 7 g28.2%

Sugars 23.5 g

Protein 25 g49.1%

Vitamin A 206.3% Vitamin C 108.9%

Calcium 16.6% Iron 27.8%

*Based on a 2000 Calorie diet

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Spinach Gazpacho Recipe