Recipe of the Week - No-Cook Cucumber and Claytonia Soup

I came across this recipe on Marie Viljoen’s excellent New York growing/cooking blog 66 Square Foot.  The 66 square foot refers to the size of her Brooklyn balcony – proof if needed that claytonia can be container-grown in small spaces.  Check it out at


3 cucumbers, not skinned, and chopped roughly (about 2.5 cups)
1 green tomato, roughly chopped
1 medium green (young) onion
3 garlic cloves, peeled
1/2 cup claytonia leaves
1/2 a long fresh green chilli
3/4 cup Greek or natural yogurt
2 teaspoons sherry vinegar
1/2 teaspoon sugar
Large pinch of salt
1/2 a stale pita bread, broken to pieces
2 tablespoons really nice extra virgin olive oil


Pop all of that into a blender and push the button. When it is smooth dip into it and taste. More salt? Sugar? Add a little water if you feel it is too thick - but the cucumbers should have provided the moisture necessary.  Chill, and serve in cups or tumblers or just drink it straight out of the jug, in front of the fridge, in the middle of the night.