Gazpacho Verde
21 mins (prep 20, cooking 1)
15 ingredients
4 servings
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.

Categories:  vegan , beginner-cook , greens , <-30-mins , easy , 3-steps-or-less , spinach , vegetarian , soups-&-stews , vegetable , time-to-make ,
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Serving Size (96.36 g)
Servings 4
Amount per Serving
Calories 64.63 Calories from Fat 36.45
% Daily Value *
Total Fat 4.05g 24.94%
Saturated Fat 0.58g 11.61%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 177.36mg 29.56%
Total Carbohydrate 7.28g 9.7%
Dietary Fiber 1.33 g 21.29%
Sugars 1.58 g %
Protein 1.24g 9.94%
Vitamin A 3722.01IU% Vitamin C 2.22mg%
Calcium 9.89mg% Iron 0.39mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh spinach, fresh parsley leaves, fresh, fresh basil leaves, large garlic clove, fresh lime juice, fresh ground black pepper