Purslane Gazpacho

2 cups diced tomatoes
1 cucumber, peeled and chopped
½ a red pepper cut into strips
2 cups purslane leaves (no need to chop unless they are exceptionally large)
1/2 cup chopped red onion or green scallions
1 clove garlic, minced fine
2 Tbsp red wine vinegar
2 to 3 Tbsp olive oil
1 tsp sugar
Salt and pepper to taste

Purée all the ingredients in a blender. Chill until very cold.  Serve with a few ice cubes.

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