Gazpacho is a cold summer soup, made with fresh raw late summer garden vegetables. Since Purslane likes to grow when all these are ripe, it is a natural addition to any gazpacho. You can add it quite liberally, as it is mild and sweet, and boosts the nutritional value tremendously.
4 cups tomato juice
2 cups diced tomatoes
1 cucumber, peeled and finely minced
2 cups Purslane leaves (no need to chop unless they are exceptionally large)
1/2 cup finely minced onion or green scallions (I use a food processor to get it really fine)
1 clove garlic, minced fine
3 Tbsp lemon juice (or lime!)
2 Tbsp red wine vinegar (or herbal vinegar)
1 tsp basil
1 tsp tarragon
1/4 to 1/2 tsp cumin
1/4 cup minced parsley
2 to 3 Tbsp olive oil
salt and pepper to taste
1. Combine all the above ingredients together.
2. Puree half of the mixture in a blender or food processor
3. Chill until very cold. Serve with a sprig of Purslane for a garnish.
This cold summer soup goes well with grated Parmesan cheese and a nice chunk of sourdough garlic bread or some chips on the side. It makes a nice, light, nourishing lunch.
Makes about 6 servings.
