Source: Michelle McKenzie, 18 Reasons
Center for Urban Education about Sustainable Agriculture
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)
Freshly ground black pepper
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.
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.