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!

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