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Spinach Gazpacho with Walnuts | Great Performances


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Spinach Gazpacho with Walnuts
by Dana Jacobi

©The Power Greens Cookbook

Adapted from The Power Greens Cookbook

Serves 6


For the Soup:

1 1/2      cups      Walnuts

2           cloves    Garlic, chopped

1/3         cup        Extra virgin olive oil

3            cups       Ice water, divided

2            slices      White sandwich bread, cut into 1-inch pieces

2             Tbsp      White vinegar

1              tsp          Sherry vinegar

2             cups        Baby spinach

1/2           cup          Flat-leaf parsley

12                           Basil leaves

                 pinch      Cayenne pepper

                               Salt, to taste 

                               Black pepper, to taste

For the Garnish:

 2/3          cup         Persian cucumber, peeled, seeded, and thinly sliced

1/2                          Green bell pepper, finely chopped

1/2                          Yellow bell pepper, finely chopped

1/2            cup         Red radish, thinly slice

1                              Jalapeño pepper, seeded and finely chopped (optional)


Combine nuts, garlic, oil, and 1 cup ice water in blender, and whirl to purée. Add vinegars, bread, and remaining 2 cups ice water and whirl to combine.

Add spinach, parsley, basil, and cayenne and whirl to combine. Season with salt and pepper to taste.

Chill until soup is ice cold, 4-24 hours. Divide soup among 6 bowls. Garnish with cucumber, green and yellow bell pepper, radish, and optional jalapeño pepper.

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