Ingredients
2 lbs cucumber (peeled, coarsely chopped)
8-10 sorrel leaves
2 cloves garlic
4 cups yogurt
8-10 dried baguette slices
salt
black pepper
Recipe
Blanch the sorrel leaves really quickly (less than 15 seconds or so or they will just "melt".)
Soak the bread in some water for about 15 minutes.
Pull it out, squeeze the water out. Place all the ingredients in a blender, and blend.
Pass through a fine sieve.
Chill and serve.
Friday, May 8, 2009
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6 comments:
Looks interesting.
I'll have to try this when the fresh veggies start hitting the streets this summer.
It's the sorrel that makes it work. Don't omit that otherwise you're not left with much.
Alas, I was just in the middle of typing up a comment in which I asked whether there is a reasonable substitute for sorrel. I don't believe I've ever seen sorrel in Albuquerque :( I guess I'll just have to sit in the sidelines and dream about how delectable this gazpacho must be...
I'd try some combination of spinach and vinegar but it's simply not the same.
If you ever find sorrel, it freezes beautifully. Also, I've seen sorrel in the Russian grocery stores in Brighton Beach in both fresh and frozen forms on a regular basis but that does not help you.
And, any substitute for yogurt? I've done "cream of" soups with tofu, maybe that would work.
Just skip the yogurt.
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