green gazpacho

serving suggestion: a little shaved aged asiago or high-quality parm

This is an easy way to use all the wonderful greens growing at local farms and in our garden this month. No muss, no fuss. As usual, like 99% of my recipes, it’s fast to make.

Serves 4

1 Tbsp ghee 1½ lb greens, any and all! stems, too
2 Tbsp extra virgin olive oil (EVOO) 1 tsp good salt
2 C chopped onion 1 tsp ground black pepper
1 garlic clove 2 C water

In a smallish soup pot, gently warm the ghee and EVOO. Add onion and garlic and saute until soft, about 5 minutes. Add greens and remaining ingredients. Simmer, covered, just enough to wilt or soften your greens, about 5 minutes.  Pour carefully (because the soup is hot) into your blender. I love my Vitamix for this…. Blend until silky smooth. Taste, add more salt, if you like. Return soup to pot to warm again if you want to serve hot. Can serve room temp or refrigerate to serve cold later in the day.

Feel free to garnish with anything veggie like julienned zucchini; garnish with a dollop of crème fraiche or nasturtium blossoms.