Cucumber-Purslane Yogurt Salad

You can adapt this recipe using smaller quantities.

5 large Cucumber, peeled, seeded and cut into quarter-round slices
    1/4 pound Purslane, large stems removed, washed and drained well
    2 tablespoons each, Fresh chopped mint, cilantro and chervil
    4 cups Whole milk yogurt
    1/4 cup Virgin olive oil
    3 cloves Garlic, puréed with the blade of a knife
    2 teaspoon ground Coriander
    kosher Salt and ground Black Pepper

    Place the cucumber, purslane and herbs into a large bowl. In another bowl, stir together the yogurt, olive oil and garlic, coriander and season to taste with salt. Add the yogurt mixture to the vegetables and mix well. Add a pinch of ground black pepper. Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled.


1 cucumber, halved and seeded, but not peeled 
2 bell peppers, cored and seeded 
4 tomatoes 
1 red or yellow onion 
3 garlic cloves, minced 
3 cups tomato juice 
1/4 cup white wine vinegar 
1/4 cup good olive oil 
1/2 tablespoon kosher salt 
1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess! After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.