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Green Gazpacho

Serves 4-6

Free of: All top allergens and gluten-free


  • 4 cups (950 mL) fresh spinach, lightly steamed
  • 2 cups (475 mL) fresh arugula
  • 1 English cucumber, halved lengthwise, de-seeded and sliced
  • 4 green onions, chopped
  • 1 ⁄2 cup (125 mL) fresh parsley
  • 2 cloves garlic, chopped
  • 3 cups (725 mL) vegetable stock [Look for allergy- and gluten-free brands.]
  • Juice of 1 lemon
  • 1 tsp cayenne pepper
  • 1 tsp fresh ground pepper
  • 1 tsp salt


  1. Set aside 1 ⁄2 cup (125 mL) of the sliced cucumber.
  2. In an large mixing bowl, combine all other ingredients. Purée in a blender (in batches) until smooth.
  3. Transfer to a glass bowl and chill in the fridge for at least 2 hours.
  4. Remove from fridge, adjust seasoning if required. Serve in chilled bowls.
  5. Garnish with reserved cucumber. Also attractive garnish: edible flowers.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

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