Recipe: Cucumber Gazpacho (blender)
SoupsCUCUMBER GAZPACHO
8 (1/2-inch-thick) slices stale baguette
2 pounds cucumbers (peeled and seeded, or use thin-skinned seedless varieties)
1 1/2 ounces fresh sorrel leaves, stems removed
1 1/2 teaspoons minced garlic
Salt
4 cups low-fat plain yogurt (plus more for garnish)
Tear baguette into rough pieces and put it in a bowl with water to cover. Soak for at least 15 minutes.
Coarsely chop cucumbers and place in blender. Chop sorrel leaves, reserving 2 for garnish. Add to the blender along with the garlic, 1 teaspoon salt and yogurt and puree until smooth. Remove bread from water and squeeze dry. Add to blender and puree until perfectly smooth.
Pour through a strainer into a deep bowl, discarding any bits of bread. The soup should be about the texture of heavy cream. Cover the bowl tightly and refrigerate for at least 1 hour.
TO SERVE:
Season the soup with 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.
Makes 6 servings
Source: How to Pick a Peach: The Search for Flavor from Farm to Table by Russ Parsons
8 (1/2-inch-thick) slices stale baguette
2 pounds cucumbers (peeled and seeded, or use thin-skinned seedless varieties)
1 1/2 ounces fresh sorrel leaves, stems removed
1 1/2 teaspoons minced garlic
Salt
4 cups low-fat plain yogurt (plus more for garnish)
Tear baguette into rough pieces and put it in a bowl with water to cover. Soak for at least 15 minutes.
Coarsely chop cucumbers and place in blender. Chop sorrel leaves, reserving 2 for garnish. Add to the blender along with the garlic, 1 teaspoon salt and yogurt and puree until smooth. Remove bread from water and squeeze dry. Add to blender and puree until perfectly smooth.
Pour through a strainer into a deep bowl, discarding any bits of bread. The soup should be about the texture of heavy cream. Cover the bowl tightly and refrigerate for at least 1 hour.
TO SERVE:
Season the soup with 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.
Makes 6 servings
Source: How to Pick a Peach: The Search for Flavor from Farm to Table by Russ Parsons
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