Iced Cucumber-Horseradish Soup Recipe

Iced Cucumber-Horseradish Soup

from Chronicle Books' Red, Hot, and Green

Ingredients:

3 large cucumbers, peeled and coarsely chopped
1 small bunch scallions, trimmed and coarsely chopped
4-inch piece fresh horseradish root, peeled and finely chopped
4 cups plain low-fat yogurt
Salt and pepper, to taste
1/4 cup minced fresh chives and/or finely chopped mint, for garnish
Cracked ice, optional

Makes about 6 Servings

At once frigid and fiery, this soup is for hard-core horseradish fiends-and only those who enjoy large intercranial explosions!

In a large bowl, combine the cucumber, scallions, horseradish, and yogurt; mix well. Using a blender, purée in batches until very smooth. Season with salt and pepper. Transfer to a nonreactive container, cover tightly, and refrigerate for at least 6 hours or up to 24 hours.

To serve, ladle into chilled cups or shallow bowls and garnish with chives and/or fresh mint. You may add a couple of tablespoons of finely cracked ice to each bowl to add to the visual effect and to further reduce the temperature of the soup.