Yield: 3½ cups
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes

INGREDIENTS
2 cups spinach
1 cup chicken bone broth
¼ cup olive oil
¼ cup almonds
2 tablespoons minced basil
2 tablespoons minced mint
1 medium Kirby cucumber, roughly chopped
¼ medium yellow onion, roughly chopped
¼ medium fennel bulb, roughly chopped
Kosher salt, to taste
Lemon wedges, for serving

DIRECTIONS
In a blender, combine all the gazpacho ingredients, except for the lemon, and purée until smooth. Refrigerate until chilled, 1 hour, then divide between bowls and serve with lemon wedges.

Recipe adapted from Marco Canora, Brodo Broth Co., New York, NY
Photo: Rachel Vanni/Tasting Table

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