I used the plain kefir to make this chilled Cucumber & Kefir soup – perfect for dinner al frescos with friends or even packed up for a picnic at the beach – all you need to add are great conversation and fun!
PrintChilled Cucumber and Kefir Soup
Ingredients
- 4 cups peel, halved lengthwise, seeded and chunked English cucumbers (hothouse variety)
- 1 cup Green Valley Organics Lactose-Free Plain Kefir
- 2 Tablespoons finely chopped preserved lemons
- 1 green onion including tender green tops, chopped
- 2 Tablespoons finely chopped chives
- 3-4 Tablespoons chopped fresh dill
- 1 clove garlic, chopped
- 2 teaspoons jarred horseradish
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2-3 Tablespoons fruity extra-virgin olive oil
Instructions
- Coarsely chop the cucumber halves and place in a large bowl
- Add the kefir, preserved lemons, green onion, chives, dill, garlic, horseradish, salt and pepper
- Stir to combine, cover with plastic wrap and set aside at room temperature for 1 hour to blend the flavors
- After an hour, in a blender, puree the cucumber mixture until smooth
- Cover with plastic wrap and refrigerate until chilled, at least 2 hours; the soup can be prepared ahead up to 12 hours and stored in an airtight container in the refrigerator – just stir to emulsify to serve
- Just before serving, stir in olive oil
- Garnish with chives and dill; serve at once
Frequently Asked Questions
What is kefir and can I substitute it?
Kefir is a fermented milk drink with a tangy, slightly sour flavor. Plain full-fat yogurt thinned with a little water or buttermilk are the closest substitutes.
Should I peel cucumbers for this soup?
It depends on the variety. English cucumbers have thin skins and do not need peeling. Regular garden cucumbers have thicker, slightly bitter skins, so peeling is recommended. 
How do I prevent the soup from being too watery?
Salt sliced cucumbers and let them sit for 15 minutes, then squeeze out excess moisture before blending. This concentrates the cucumber flavor.
How long does chilled cucumber kefir soup keep?
It is best consumed the day it is made. It keeps for up to 2 days in the fridge, though the texture may separate slightly; stir before serving.
What toppings work well on this soup?
A drizzle of olive oil, fresh dill, sliced radishes, or a few drops of hot sauce all work. Toasted pumpkin seeds add a pleasant crunch.
Excellent layout for the recipe. So easy to read. Thank you.
High summer in Australia, so this looked very tempting. I used Persian cucumbers, so didn’t peel or seed. The preserved lemon is lovely in this and all the seasonings really perk up heat fatigued taste buds. Very nice soup, thank you!