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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Based on a recipe I discovered in The Moosewood Restaurant Kitchen Garden by David Hirsch. Refreshing as the tomato-based version, this one takes advantage of produce available earlier in the season. Other greens, such as arugula, and herbs can be included. The original recipe calls for fresh dill, but I did not have any in the garden. If you don't have nasturtiums, add a couple of fresh, red radishes instead. 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 |
Directions:
1. 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.
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