More Great Recipes: Misc. Soup/Stew | Soup

Lettuce Soup With Radish Salsa

User Avatar
Member since 2007

Serves | Prep Time | Cook Time



4 cups torn butterhead lettuce leaves (see Tip)
2 cups stemmed and torn baby spinach
1 cup fresh flat-leaf parsley sprigs
1/3 cup coarsely chopped shallot
¾ cup plain yogurt
2 tablespoons fresh lemon juice
2 cups vegetable or chicken stock
Salt and freshly ground pepper to taste


1 tablespoon extra-virgin olive oil
1 tablespoons red wine vinegar
½ teaspoon sugar
1/8 teaspoon dry mustard
Dash of salt and freshly ground pepper
¼ cup red radish in 1- by 1/8-inch matchstick strips
¼ cup seeded cucumber in 1- by 1/8-inch matchstick strips

Purée all the soup ingredients, except the salt and pepper, in a blender until smooth. Season to taste.

Refrigerate in a covered container until chilled, at least 3 hours, before serving. Taste and adjust the seasoning.

Meanwhile, to make the salsa, whisk together the 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.

Serve the soup shallow bowls with a mound of the salsa spooned atop each serving.

Advance preparation

Refrigerate this soup and the salsa for up to 2 days in separate covered containers.

Pairs Well With


'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart