Lettuce Gazpacho

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Prep Time: 15 mins | Cook Time: 15 mins | Serves: 2

Ingredients

• 1 Tbsp olive oil

• ¼ tsp Kosher salt

• 1 bunch green onions or about 1 c yellow onion

• 4 garlic cloves, peeled and smashed

• 3 c chicken or vegetable stock, low-sodium

• 8 oz mixed leaves, such as spinach, romaine, arugula

• ¼ c loosely packed parsley, stems removed

• 1/8 tsp cayenne

• ½ Tbsp fresh lemon juice, about half a large lemon

Garnish options: avocado, green onion, radishes, yogurt

Directions

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. 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.

Notes

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

Nutrition: (per serving) Calories: 161 kcals | Total Fat: 9 g | Saturated Fat: 2 g | Sodium: 443 mg | Carb: 13 g | Protein: 10 g | Fiber: 3 g.

Providence Heart Guide 2018
Basecamp Prevention + Wellness, Providence | providencebasecamp.org