Green Gazpacho with Purslane


  • 2.5 cups chopped cucumber

  • 1 green tomato or 1/2 cup tomatillo, chopped

  • 1 green onion, chopped

  • 2-3 garlic cloves, peeled and roughly chopped

  • ½ c. purslane leaves (if you don’t have purslane, omit)

  • 1 small chile pepper, seeded and roughly chopped (remove inner ribs for less heat)

  • ¾ c. Greek yogurt

  • 1 Tbs. sherry vinegar or white wine vinegar

  • ½ tsp. sugar or honey

  • 1 Tbs. extra virgin olive oil

  • 1 slice stale bread (or 1 slice of lightly toasted fresh bread), broken into pieces

  • salt, to taste


Add all ingredients to a blender and blend until smooth, adding a bit of water if needed to get mixture to blend.  Refrigerate until cold; serve chilled.

Recipe adapted from: