Chilled Cucumber, Purslane, and Buttermilk Soup | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Chilled Cucumber, Purslane, and Buttermilk Soup

Source:

Michelle McKenzie, 18 Reasons

This recipe was demonstrated for CUESA’s Market to Table program on May 11, 2013.
   
Serves 4
                                                       
INGREDIENTS

1½ pounds (approximately) Armenian cucumber, halved lengthwise and thinly sliced
A few handfuls purslane, washed, any woody stems removed
2 cups buttermilk
½ cup water
A few teaspoons argan oil (optional)
Flowering parsley, dill, or cilantro, for garnish (optional)
Sea salt
Freshly ground black pepper

PREPARATION
 
1.    Place the cucumber and most of the purslane (save a few sprigs for garnish) in a blender with the buttermilk, water, and a few pinches of salt. Blend on high until very smooth. Taste and adjust the seasoning. Pass the soup through a chinois; adjust the seasoning once more.  Chill until ready to serve.

2.    Divide the soup among chilled bowls. Garnish with sprigs of purslane, freshly ground black pepper, and argan oil. Garnish the soup with the buds of flowering herbs.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »