20 minutes, plus refrigeration time
Dark, thin-peel Persian cucumbers are best for this recipe. You can use other thin-peel cucumbers, but the color won't be as pretty. If you use regular slicing cucumbers, peel them and remove the seeds.
8 ( 1/2-inch thick) slices stale
2 pounds cucumbers
1 1/2 ounces sorrel leaves, stems removed
1 1/2 teaspoons minced garlic
1 teaspoon salt
4 cups lowfat yogurt, plus more for garnish
1. Tear the baguette
into rough pieces and put the pieces in a bowl with water to cover. Soak for at least 15 minutes.
2. Coarsely chop
the cucumbers and place them in a blender in batches. Chop most of the sorrel leaves, reserving two for garnish. Add the sorrel leaves to the blender with the garlic, salt and yogurt, and purée until smooth.
3. Remove the bread
from the water and squeeze dry. Add the bread to the blender and purée the mixture until perfectly smooth. Pour it 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.
4. To serve,
season the soup to taste with more salt if necessary 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 the soup.