Lettuce Soup With Radish Salsa

• 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)
• 34 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
• 12 teaspoon sugar
• 18 teaspoon mustard powder
• 12 cup red radish, cut into 1- x 1/8-inch matchstick strips
• 14 cup seeded cucumber, cut into 1- x-1/8 inch matchstick strips

1. Puree all soup ingredients, except salt and pepper, in a blender until smooth.
2. Season to taste.
3. Refrigerate in a covered container until chilled, at least 3 hours, before serving.
4. Taste and adjust seasoning before serving.
5. Meanwhile, to make the salsa, whisk together olive oil, vinegar, sugar, mustard powder, salt, and pepper in a small bowl.
6. Stir in the radish and cucumber strips.
7. Refrigerate in a covered container.
8. Serve soup in shallow bowls with a mound of the salsa spooned atop each serving.

butter lettuce leaves, baby spinach leaves, parsley, shallot, plain yogurt, lemon juice, vegetable stock, salt, fresh ground pepper, extra virgin olive oil, red wine vinegar, sugar, mustard powder, red radish, seeded cucumber

Taken from www.food.com/recipe/lettuce-soup-with-radish-salsa-296488 (may not work)