2 cups tomato juice
1 cups diced tomatoes
1/2 cucumber, peeled and finely minced
1 cups Purslane leaves (no need to chop unless they are exceptionally large)
1/4 cup finely minced onion or green scallions (I use a food processor to get it really fine)
1 small clove garlic, minced fine
1 1/2 Tbsp lemon juice (or lime!)
1/2 Tbsp red wine vinegar
1/2 tsp basil
1/2 tsp tarragon
1/8 to 1/4 tsp cumin
1/8 cup minced parsley
1 to 1 1/2 Tbsp olive oil
salt and pepper to taste
Combine all the above ingredients together.
Puree half of the mixture in a blender or food processor.
In bowl, mix puree with remaining half.
Chill until very cold.
Serve with a sprig of Purslane for a garnish.