This is a variation on the familiar combination of cucumbers and yogurt (see recipe). Using stale bread as a thickener adds a silky texture, and the sorrel leaves underscore the refreshingly tart flavor. The dark, thin-skinned cucumbers called Persians are the best ones for this recipe. You can use other thin-skinned cucumbers, but the color won’t be as pretty. If you use regular slicing cucumbers, peel them and remove the seeds.
6 SERVINGS
8 |
½-inch-thick slices stale baguette |
2 |
pounds cucumbers |
1½ |
ounces fresh sorrel leaves, stems removed |
1½ |
teaspoons minced garlic |
|
Salt |
4 |
cups low-fat plain yogurt, plus more for garnish |
Tear the baguette into rough pieces and put it in a bowl with water to cover. Soak for at least 15 minutes.
Coarsely chop the cucumbers and place them in a blender. Chop most of the sorrel leaves, reserving 2 for garnish. Add the sorrel leaves to the blender along with the garlic, 1 teaspoon salt and yogurt and puree until smooth.
Remove the bread from the water and squeeze dry. Add the bread to the blender and puree until perfectly smooth. Pour the mixture through a strainer into a deep bowl, discarding any bits of bread caught in the strainer. The soup should be slightly thickened, about the texture of heavy cream. Cover the bowl tightly and refrigerate for at least 1 hour.
To serve, season the soup with more salt to taste and ladle it into wide bowls. Use a large spoon to swirl in a streak of yogurt. Thinly slice the reserved sorrel leaves and scatter a few slices across the top of each bowl.