Lettuce Soup With Radish Salsa

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 4 cups butter lettuce leaves, torn
• 2 cups baby spinach leaves, steamed and torn
• 1 cup fresh flat-leaf parsley sprig
• 1 large shallot, coarsely chopped (do not use dehydrated here)
• 3/4 cup plain yogurt
• 2 tablespoons fresh lemon juice
• 2 cups prepared vegetable stock (i use vegan, organic stock)
• salt
• fresh ground pepper
• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon sugar
• 1/8 teaspoon mustard powder
• 1/2 cup red radish, cut into 1- x 1/8-inch matchstick strips
• 1/4 cup seeded cucumber, cut into 1- x-1/8 inch matchstick strips

Recipe

• 1 puree all soup ingredients, except salt and pepper, in a blender until smooth. season to taste.
• 2 refrigerate in a covered container until chilled, at least 3 hours, before serving. taste and adjust seasoning before serving.
• 3 meanwhile, to make the salsa, whisk together olive oil, vinegar, sugar, mustard powder, salt, and pepper in a small bowl. stir in the radish and cucumber strips. refrigerate in a covered container.
• 4 serve soup in shallow bowls with a mound of the salsa spooned atop each serving.