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Cucumber gazpacho

Time 20 minutes
Yields Serves 6
Cucumber gazpacho
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 puree until smooth.

3

Remove the bread from the water and squeeze dry. Add the bread to the blender and puree 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.

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.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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