Gazpacho Verde

• 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.

water, bunches spinach, arugula, scallions, dill weed, cucumbers, olive oil, lime juice, vegetable stock, cucumbers

Taken from recipeland.com/recipe/v/gazpacho-verde-45952 (may not work)