Recipe December 2017

Lettuce Gazpacho

No one will know that for this flavorful dish you used almost-over-the-hill greens that lurk in your vegetable bin. Or ask friends for some greens from their abundant gardens.


Lettuce Gazpacho

Serves: 2


  • 1 Tbsp olive oil
  • ¼ tsp Kosher salt
  • 1 bunch green onions or about 1 cup yellow onion
  • 4 garlic cloves, peeled and smashed
  • 3 cups chicken or vegetable stock, low-sodium
  • 8 ounces mixed leaves, such as spinach, romaine, arugula
  • ¼ cup loosely packed parsley, stems removed
  • ⅛ tsp cayenne
  • ½ Tbsp fresh lemon juice (about half a large lemon)
  • Garnish options: avocado, green onion, radishes, yogurt


1. Sauté green onions and garlic cloves in olive oil and salt until soft, about 4 minutes.
2. Add stock and cayenne, bring to a boil, reduce to simmer and cook for another 5 minutes.
3. Turn off the stove, add lettuce, stir and let sit until leaves are wilted, 1 to 2 minutes.
4. Cool slightly. Add parsley and transfer to a blender in batches. Blend for a smooth texture.
5. Add a squeeze of lemon juice to brighten flavor, but not too much or the soup will become tart. Serve warm or cold with garnishes of your choice.

Per serving: 161 calories, 10g protein, 13g carbohydrates (3g fiber), 9g fat (2g sat fat, 7g mono/poly), 443mg sodium

Seasoned Cook

Remember, the darker the greens, the better the flavor.

CHI St. Vincent