Chilled Cucumber Purslane Soup
Yield: 3 cups
Prep time: 10 MinTotal time: 10 Min
Creamy cucumber purslane soup with yogurt.
Ingredients
- 2 cups cucumber chunks
- 1 cup purslane leaves and tender stems
- 1 large green onion, roughly chopped
- 3/4 cup hold milk yogurt
- 1 slice bread (preferably stale), crust removed
- 2 Tbsp. fennel fronds or fresh dill weed
- 1 garlic clove
- 1/2 jalapeño chile
- 2 tsp. apple cider vinegar
- 1/2 tsp. salt
- 1/4 tsp. pepper
Instructions
- Place all ingredients in the jar of a blender and pulse until smooth. Serve chilled garnished with additional yogurt and fennel fronds if desired.