Creamy Chilled Horseradish Soup with Tomato and Green Apple

By • March 28, 2011 • 25 Comments

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Author Notes: How did I end up here? On my way to pairing horseradish with potato, I made a pit stop at another nightshade, tomato. I was thinking about a Bloody Mary, which reminded me of the Heirloom Tomato Soup and Sorbet I made last summer (and how they inspired a tomato sorbet based riff on a Bloody Mary). Although summer is a ways off, my daughter, aka the Tomato Bandit, has two cherry tomato plants that have taken over our raised bed, and are brimming with red beauties. This got me thinking about gazpacho, but with a twist – using green apple instead of cucumber. Once I got my soup chilling however, I decided there were too many seeds, so strained out the solids, stirred in some horseradish-dill-crème fraiche, and ended up with this soup. One taste begins with a sweet burst of tomato and apple, and ends with the peppery bite of horseradish. Crème fraiche and dill round out the flavors of this chilled starter; serve in small bowls, as a little goes a long way. - gingerrootgingerroot

Food52 Review: Surprisingly complex and vibrant flavors come from just a few ingredients whizzed together in the food processor. A tart Granny Smith apple balances out the horseradish, and a dollop of dill creme fraiche brings it all together. This soup makes for a creative use for a bumper crop of tomatoes from the farmer's market. - broccolirosebroccolirose

Makes 3 cups

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!
Jump to Comments (25)

Tags: appetizer, chilled, Easy, no cook, Summer

Comments (25) Questions (0)

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Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

this sounds lovely, gingerroot!

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over 3 years ago gingerroot

Thanks so much, mrslarkin! I think I enjoyed it even more the next day.

Lorigoldsby

over 3 years ago lorigoldsby

I'm excited to try this when we get tomatoes again.

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over 3 years ago gingerroot

Thanks, lori! If you do try it, I'd love to hear your thoughts about it.

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over 3 years ago susan g

Love the photo, love the soup... how about a salsa-like version?

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over 3 years ago gingerroot

Thanks, susan g! A salsa version sounds great. Although I really like the way the crème rounds out the hot from the horseradish. I suppose subbing cilantro for the dill would really change up the flavors and make it more reminiscent of salsa.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Wow! What a creation!

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over 3 years ago gingerroot

Thank you, fiveandspice!

Stringio

over 3 years ago testkitchenette

It looks like summer, beautiful recipe and journey there!

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over 3 years ago gingerroot

Thanks so much, testkitchenette!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Do you think summer will come if I make this? Lovely!

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over 3 years ago gingerroot

I hope so! I'm sending you some Hawaiian sunshine...my brother recently relocated to NYC and is not so happy about the weather. Thanks, drbabs!

Bike2

over 3 years ago Sagegreen

Great balance of flavors!

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over 3 years ago gingerroot

Thanks, Sagegreen! The seasoned crème fraiche really pulls it all together, I think (and with a little tinkering would be a lovely dip on its own).

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over 3 years ago dymnyno

Sounds like a great summer soup...and I am sooo ready for summer!

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over 3 years ago gingerroot

Thanks dymnyno! Me too...as summer approaches and the tomatoes get sweeter, I hope you give this a try.

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over 3 years ago TiggyBee

gingerroot, I love your creation here - This looks really amazing!!

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over 3 years ago gingerroot

Thanks TiggyBee! It is a refreshing burst of flavor.

Me

over 3 years ago TheWimpyVegetarian

I really love this!! I love the combination of flavor and especially the green apple switch for cucumber! Great twist!

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over 3 years ago gingerroot

Thanks so much ChezSuzanne! I was happily surprised with the switch (the added tart from the apple complements the hot from the horseradish) and would love to know your thoughts if you try this.

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Love this! It sounds amazing!!

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over 3 years ago gingerroot

Thanks, a! I hope you try it when your fabulous tomatoes start coming in.

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

I will for sure - I have 20 plants in!!!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This looks beautiful, and such a great way to start a meal!

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over 3 years ago gingerroot

Thanks so much, hardlikearmour! I was a little wary at the green apple idea but once it is all blended together, it kind of tricks your palate...you taste sweet and tart and hot and peppery, reminiscent of gazpacho, but using very different ingredients.