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Sunday, August 12, 2018

Purslane and Cucumber Gazpacho Recipe -- Easy, Paleo, Vegan, and Allergy Friendly


Hank Shaw, author of Hunt Angler Gardner Cook, has been one of my foraging and food mentors and inspiration along with Pascal Bauder and a few others. This past week I got a compliment from him, calling me the "Purslane Queen" because of how many different recipes I have come up with using purslane. It was quite the compliment and made me blush, and, of course, inspired me to make yet another dish with the purslane I had in my fridge that I brought home from my trip this past week. Unfortunately purslane doesn't grow in my neighborhood too much (there's some competition for foraging it here!) so when I find it, I get excited and bring some home.
It's been really hot lately, so I figured a cold soup, a gazpacho, would completely hit the spot. I decided to make a purslane and cucumber gazpacho, using mint from my garden to compliment their flavors, and I am so glad that I did.
Add this to my list of delicious dishes made from purslane, that the entire family loves, is healthy, frugal, and suitable to so many different diets. It is vegan, paleo, gluten free, dairy free, egg free, allergy friendly, low carb, nightshade free, and oh, did I mention super easy?

Highly recommended!

If you're not familiar with purslane, read more about how to identify it and forage it here, or you might be able to find it in your local grocery store!

Purslane and Cucumber Gazpacho Recipe -- Easy, Paleo, Vegan, and Allergy Friendly

Ingredients:
3 cups purslane, leaves and stems that aren't too tough
4 cups sliced cucumbers (about 5 or 6 small cucumbers)
3 cups water
1/3 cup plus 1 tablespoon lemon juice or to taste
3 cloves garlic
1- 1 1/2 teaspoon salt
2 sprigs mint, or about 20 mint leaves
1/3 cup olive oil or other non strongly flavored oil

Instructions:
1. Put the purslane, cucumbers, mint, garlic, and 1 cup of water in a blender or food processor.

2. Blend until smooth.

3. Add the rest of the ingredients, adjusting salt and lemon juice to taste.

4. Serve chilled.

Enjoy!

For some more purslane recipes see here:





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Are you a fan of purslane? How about chilled soups in general? Does this look like a recipe your family would enjoy and that you'd try? What is your favorite way to use purslane? What is your favorite chilled soup recipe?

1 comment:

  1. I love this portulaca straight outta the ground! These recipes look awesome! Thanks.

    ReplyDelete

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