Sorrel and Yogurt Soup

• 2 cups plain, full-fat Greek yogurt
• 3 cucumbers
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 2 ounces fresh wood sorrel, stems removed

1. Place the yogurt in a sieve and let drain over a bowl for 1 to 2 hours, until thickened.
2. Peel the cucumbers, halve them lengthwise, then scrape out the seeds with the tip of a spoon.
3. Slice, then toss with a large pinch of salt in a bowl.
4. Allow to marinate while the yogurt drains.
5. Put the cucumbers, yogurt, and olive oil in a blender and puree.
6. Add the sorrel leaves and blend until smooth.
7. Strain through a fine-mesh sieve and season to taste with salt and pepper.
8. Chill until cold.
9. Taste again for seasoning after chilling, and then serve.

yogurt, cucumbers, kosher salt, extravirgin olive oil, wood sorrel

Taken from www.epicurious.com/recipes/food/views/sorrel-and-yogurt-soup-383849 (may not work)