Cold Purslane Cucumber Soup – Respect Food

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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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
½ a stale pita bread, broken to pieces
2 tbsp (30 ml) extra virgin olive oil


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.