blank'/> 66 Square Feet (Plus): Cucumber and purslane soup

Friday, July 19, 2013

Cucumber and purslane soup


I don't usually post recipes here, as you'll know if you visit often, but there's a red currant jam enjoying some attention at (The Food), and I feel bad bumping it into second place. Also, it's hotternhell in New York today, so cold soup is an emergency presence.

Late yesterday I came back, plodding like a hot mule, dripping like a faucet, from the farmers market, with bags of currants, red gooseberries, peaches, cucumbers and...purslane. That delicious, nutritious weed is at its peak, complete with young seeds, where most of its record-busting Omega 3's probably live.

Nothing is cooked, so no heat in the kitchen. And all the nutrients are intact. This cold soup is loaded with vitamins, antioxidants, probiotics, roughage. Da woiks.

This made enough to feed Two.

Into the blender put:

3 Persian cucumbers, not skinned, and chopped roughly (about 2.5 cups)
1 green tomato, roughly chopped (1/3 cup)
1 medium green (young) onion - not a scallion (1/3 cup)
3 young garlic cloves, peeled
1/2 cup purslane leaves and tips
1/2 a long fresh green chile
3/4 cup Greek yogurt
2 teaspoons sherry vinegar
1/2 teaspoon sugar
Large pinch of salt
1/2 a stale pita bread, broken to pieces
2 tablespoons really nice extra virgin olive oil

(I did not add mint but it would have been a good idea...)

Pop all of that into a blender and push the button. When it is smooth dip into it and taste. More salt? Sugar? Add a little water if you feel it is too thick - but the cucumbers should have provided the moisture necessary.

Chill, and serve in cups or tumblers or just drink it straight out of the jug, in front of the fridge, in the middle of the night.

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