Oh the things that summer brings, the lovely verdant world when one can find treasure even in the grass. Icy summer soups make for easy eating when it’s too hot to cook. The original recipe called for lettuce and spinach, but I had to try it with my latest leafy discovery: purslane—it’s not your ordinary weed!
Purslane and Cucumber Gazpacho
- 4 cups (8 oz) purslane, basil and parsley, chopped
- 3 scallions, diced
- 2 medium cucumbers, peeled and diced
- ½ cup (4 fl. oz) sour cream, plus extra to garnish (optional)
- ½ cup (4 fl. oz) mayonnaise
- 2 cups (16 fl. oz) water
- 1 Tablespoon chopped mint leaves
- 1 teaspoon salt
- 1 teaspoon white pepper
In a blender, combine the purslane, basil, parsley, scallions, and cucumber until the mixture forms a pureé. Gradually add the water, sour cream, mayonnaise, mint, white pepper, and salt. Pureé the mixture until it reaches an even consistency. Refrigerate the soup until you are ready to serve.
Serve chilled in individual bowls, with a spoonful of sour cream over each serving.
Allow me to suggest a summer Japanese-style chicken recipe to accompany the soup.