Cold Purslane Cucumber Soup

If you want cold food for hot weather purslane cucumber soup is a good choice. Moreover, you can do this recipe with leftover purslane. You can turn the leftover purslane into a delicious meal while helping to nature.

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Easy

Ingredients

2 ½ cups cucumbers (with skins, roughly chopped; about 3 cucumbers)

1 green tomato (roughly chopped)

1 medium green onion

3 young garlic cloves (peeled)

½ cup (118 ml) rinsed purslane (leaves and tips)

½ of a long, green chile

¾ cup (177 ml) yogurt

2 tsp (10 ml) sherry vinegar

½ tsp (2.5 ml) sugar

Salt

½ a stale pita bread, broken to pieces

2 tbsp (30 ml) extra virgin olive oil

Method

Blend your ingredients. Insert all your ingredients into a blender.

Pulse the ingredients until the mixture is smooth and consistent throughout.

Add more garlic for a sharper flavor.

Make your soup more refreshing by adding a few mint sprigs.

This recipe makes a relatively thick soup. If you prefer thinner soup, add water to it a little bit at a time while the mixture is still in the blender.

Seal the blender and pulse it to mix in the water. Continue adding water until your preferred consistency is reached.