Gazpacho Verde

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

Steps:

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.