Along the Grapevine

Gazpacho with Purslane

37 Comments

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If you are looking for a gazpacho recipe which is smooth and creamy, spicy, and can be whipped up in a food processor in a few seconds, you’d better keep looking. There are plenty of those recipes out there, but when I make this traditional Andalusian soup, I make it as my Spanish professor’s wife taught me several decades ago, and as I saw it made when I lived in Spain shortly after that.

Since that time, gazpacho has become a popular ‘ethnic’ dish, with so many variations it seldom resembles the simple, cold vegetable soup I came to know and love in Spain. Its predecessor was a soup made of bread, olive oil and garlic, and only after the ‘conquista’ did tomatoes enter into the picture, and with them a few other local, seasonal ingredients like onion, cucumber and sweet pepper.

So for this week’s Fiesta Friday, I would like to share this recipe I have made over the years, a recipe which has a distinctively Spanish flavour but which I am able to replicate with ingredients from my own garden – the best of both worlds.

I was instructed that a good gazpacho starts with dried, crumbled bread. Into that, crushed garlic, salt and vinegar are rubbed together, and then a generous amount of olive oil added gradually, forming a creamy base which blends easily with the fresh chopped vegetables. This is not to say that you can’t ad-lib a bit, with sweet herbs or other seasonal vegetables. I made a couple of minor changes. I used homemade whole wheat bread because that’s what I had, and I substituted purslane for the green pepper.

I have written about purslane before. To learn how to identify it and about its nutritional properties, please visit this post. You will see that by adding purslane, I actually upped the omega-3 content, among other things. I gather purslane does grow in Spain, because in researching it, I found it grows pretty much everywhere. I have small patches of it throughout my garden, and one pot where it volunteered and smothered the pepper plants I was starting.DSC01053

So it is appropriate I chose to replace peppers with it.

Gazpacho with Purslane

  • Servings: 4
  • Time: 30 minutes
  • Print

Ingredients

2 lbs ripe tomatoes, peeled and seeded

1 slice dried bread, about 2 Tbsp

1/2 tsp salt

1/3 cup olive oil

3 Tbsp wine or sherry vinegar

3 cloves (or more) garlic

a handful of purslane, chopped

1 thick slice sweet onion (about 2 Tbsp once grated)

1 cucumber, peeled and seeded

Method

Grate the bread to make a fine crumb and rub in the crushed garlic, salt and vinegar. Gradually add the oil and mix it vigorously.

Chop the tomato and purslane very fine. In order not to waste any of the juice, I put the seeds in a colander and strained as much juice as I could to add to the tomatoes. Grate the onion and cucumber. Add all the vegetables and combine. Chill for a couple of hours, and garnish it with an ice cube if you want it really cold.

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Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

37 thoughts on “Gazpacho with Purslane

  1. Your gazpacho looks delicious. I didn’t know the bit about starting with the dried bread, and it was great to learn more about the nutritional properties of purslane. Happy FF, and have a wonderful weekend!🙂

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  2. I learn such useful and unique things reading your blog! I didn’t know that plant was edible! I l love your bread-garlic-olive oil base for gazpacho, and that it’s pretty authentic!

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  3. Thanks for your comment. I believe purslane is one of the highest vegetables nutrition-wise, but it is also very pretty and tasty, which is enough for me.

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  4. I noticed recently the increase of gazpacho recipes on the web. I suppose it’s the summer season, the timing, that’s causing everyone to make it. I for one have never made it and actually have only had it in New Mexico (gazpacho with green tomatillo). Your dish look delicious and the purslane addition sounds like a good pairing.

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  5. Looks wonderful Hilda!

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  6. I would probably forage the wrong plant and things would go badly!🙂 Your soup looks so fresh and colorful!

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  7. Gazpacho is always a really underrated soup, I’ve alway thought. And this looks delicious! Thanks for sharing!

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  8. Yum! As always, Hilda, you are introducing me to ingredients I have never heard of. I must search out some purslane to see what it tastes like. I’m sure it is delicious, because you made it!! Looks delicious!😀

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    • Thanks Julianna. I think the best way to find purslane is by weeding in a garden where the soil has been worked (I’ve never seen it in the lawn) and you’ll just come across it. That is when you take note of where it is for later use.

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  9. I’ve never tried gazpacho before, in any form! Yours does sound good!
    i’m always introduced to ingredients I’ve never heard of when I come to your blog, I love it

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  10. this is my kind of soup during summers🙂 looks refreshingly cool

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    • It is refreshing. I remember eating it in Spain when the temperatures were so high it was difficult to eat anything heavier than a ‘salad soup’.

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      • here in New Delhi the temperature soars to 47 degrees C😦 and very less rains😥 Cannot even think of eating anything heavy. Soups are one of the best meals during this season🙂

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      • I do remember the heat in Delhi, especially in May and June. We used to live in Vasant Vihar. I think I managed to travel to the mountains at that time of year, where it was lovely. It seems to me by August it was pretty nice and lots of flowering trees.

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      • because it rains in August, so it brings down the temperature🙂

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  11. I was wondering how purslane taste, but I read your post on it. Lemony sweet must add so much to the soup.

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  12. How wonderful to find an authentic recipe for Gazpacho and even more wonderful that you made it using ingredients that you grew yourself🙂

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  13. In Spain they would be very proud of your version of gazpacho! It’s another great ad original recipe Hilda!

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  14. Gosh Hilda! You are the fairy god mother of the back yard garden! A wand, a chant and boom a delicious dish 🙂.

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  15. This is something new for me:-) thanks for the recipe

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  16. I didn’t even know what was gazpacho until now, nice!!!

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  17. I’ve been seeing gazpacho everywhere lately – web an YouTube. Maybe this cold soup is perfect for the summer months. When I knew that this is a kind of soup which is cold, I thought ‘huh? a cold soup?’ It sounded more like of a smoothie to me, sans the ice cubes. But after seeing various recipes and ingredients, I instantly know that this cold soup sounds great. The fine bread crumbs add more deliciousness to the soup. Thank you for sharing this, along with some tips on gazpacho, Hilda. Happy FF to you and have a fab week ahead.❤

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  18. Thank you for the history behind the recipe…so enjoyed your post and recipe. Delicious!

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  19. your awesome- each time you introduce new new dishes and just love it…..fantastic ..

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  20. Hi Hilda – I much prefer your version to the creamier versions of gazpacho. And really good to know more about purslane too – you are such an inspiration – thank you for sharing this and have a wonderful week!

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  21. Pingback: A Forager’s Red and Blue Salad | Along the Grapevine

  22. Pingback: Mint and Purslane Pesto | Along the Grapevine

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