Sorrel and Yogurt Soup

1. 1

   Place the yogurt in a sieve and let drain over a bowl for 1 to 2 hours, until thickened.

2. 2

   Peel the cucumbers, halve them lengthwise, then scrape out the seeds with the tip of a spoon.

3. 3

   Slice, then toss with a large pinch of salt in a bowl.

4. 4

   Allow to marinate while the yogurt drains.

5. 5

   Put the cucumbers, yogurt, and olive oil in a blender and puree.

6. 6

   Add the sorrel leaves and blend until smooth.

7. 7

   Strain through a fine-mesh sieve and season to taste with salt and pepper.

8. 8

   Chill until cold.

9. 9

   Taste again for seasoning after chilling, and then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.