Creamy Chilled Horseradish Soup with Tomato and Green Apple

for soup

• 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
• Juice of ½ a lime
• 1/2 teaspoon sea salt plus more to taste if necessary

for horseradish-dill-crème fraiche topping

• 2 tablespoons crème fraiche
• 1 teaspoon prepared horseradish
• 2 teaspoons fresh dill, snipped
• Squeeze or two of fresh lime wedges, to taste

1. Halve cherry tomatoes. Place tomatoes and chopped apple into bowl of a food processor. Add remaining ingredients, and pulse until well combined. Taste for salt, adding more if necessary. Pulse again.
2. 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.
3. When ready to serve, make your horseradish-dill-crème fraiche by combining ingredients in a small bowl, stirring until smooth. Remove soup from refrigerator, stir and taste, adjusting seasonings if necessary (salt, lime).
4. Serve soup in small bowls and top with a dollop of the seasoned crème fraiche. Swirl in crème fraiche using a chopstick or spoon. Serve immediately. Enjoy!