Creamy Chilled Horseradish Soup with Tomato and Green Apple
★★★★★
MAKES
3 cups
Ingredients
30
ripe red cherry tomatoes
1
Granny Smith apple, peeled and cored, sliced and chopped
4 teaspoons
prepared horseradish
1
garlic clove
3 tablespoons
extra virgin olive oil
2 tablespoons
apple cider vinegar
1/2 teaspoon
sea salt plus more to taste if necessary
2 tablespoons
crème fraîche
1 teaspoon
prepared horseradish
2 teaspoons
fresh dill, snipped
Instructions
- Halve cherry tomatoes. Place tomatoes and chopped apple into bowl of a food processor. Add remaining soup ingredients, and pulse until well combined. Taste for salt, adding more if necessary. Pulse again.
- Strain mixture through a sieve into a quart Pyrex measure or glass bowl. Press down on solids with a spatula to get the most out of the seeds and pulp. Continue to press on solids until quite dry and you have 3 cups of liquid. Discard solids. Cover strained soup with plastic wrap and chill for at least three hours, preferably overnight, to allow flavors to meld.
- When ready to serve, make your horseradish-dill-crème fraîche by combining ingredients in a small bowl, stirring until smooth. Remove soup from refrigerator, stir and taste, adjusting seasonings if necessary (salt, lime).
- Serve soup in small bowls and top with a dollop of the seasoned crème fraîche. Swirl in crème fraîche using a chopstick or spoon. Serve immediately. Enjoy!
