Rhubarb brings a subtle tang to this light and healthy cold soup. Make it the night before you want to eat it, and serve topped with the Rhubarb and Cucumber Salsa (recipe also on this site) for a fast, elegant chilled soup course.
- 4-5 stalks rhubarb, cubed
- 2 cups orange juice
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, cubed
- 1 bunch mint
- 1 bunch scallions, white and green parts separated.
- 1 red bell pepper, chopped
- 1 tsp smoked paprika
- 1 tsp cumin
- salt and pepper to taste
- 1/2 cup Greek yogurt
Reserve a small handful of mint and the green parts of the scallions and slice thinly.
Combine all ingredients in a food processor or high powered blender. Blend until completely smooth. Chill for at least two hours or preferably overnight.
Serve garnished with the remaining herbs or the rhubarb salsa also on this site.