Soup is usually designated for the autumn and winter months, but this chilled cucumber-horseradish soup with heirloom salsa is a perfect way to cool down during those July and August heat waves.
The cucumber and yogurt mix is not just refreshing, but is also low in calories and highly nutritious. Cucumbers contain high amounts of B vitamins, as well as 10 percent of the daily-recommended intake of vitamin C. The rich amount of water and dietary fiber in cucumbers make them a great digestive aid. Cucumbers are also known to relieve gout and arthritis pain due to their high vitamin and mineral content.
The health benefits don’t stop with the cucumbers. Horseradish is an anti-inflammatory and can boost the immune system. With the additional benefits of probiotics in yogurt, this soup is a delightfully delicious summer pick that is light enough to be served as a side or distinct enough to stand-alone.
Soup:
- 3 large cucumbers, half peeled and roughly chopped
- 2 garlic cloves, smashed
- .25oz mint leaf
- .25oz basil leaf
- .25c fresh grated horseradish
- 1c olive oil
- .5c yogurt
- 3T juice of lime
- Salt and pepper to taste
Toss together all ingredients except the yogurt and marinate for about an hour. In a blender, puree all ingredients until smooth and finish with yogurt. Season to taste and allow to chill further before serving.
Salsa:
- 3-4 large heirloom tomatoes, small dice
- .5 ea red onion, minced
- 1T shredded basil
- 2T olive oil
- Salt and pepper to taste
- 3T juice of lime
Combine all ingredients and season.
*To serve: Ladle soup into chilled bowls and top with salsa
Source: Chef Joe Schafer – Atlanta
Serves 2-4 people
