Chilled Cucumber, Purslane, and Buttermilk Soup | CUESA

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Chilled Cucumber, Purslane, and Buttermilk Soup


Michelle McKenzie, 18 Reasons

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

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

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.


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