Purslane Gazpacho
Purslane Gazpacho

Recipe serves 6-8.


In a large bowl place:

6 cups tomatoes cut into ½ squares plus their juice
4 cups cucumbers, peeled, seeded, cut into ½ squares.
1 tablespoon sea salt
2-3 teaspoons granulated garlic
2 tablespoons lemon juice
½ cup extra virgin olive oil

Mix, cover, and refrigerate for several hours. Then add:
4 cups purslane tender tips, chopped
20 fresh basil leaves, chopped
10 fresh shiso leaves, chopped

Adjust seasoning and serve, garnished with edible flowers..

Excerpt from:  Abundantly Well: Seven Medicines.