Enjoy a chilled cucumber and kefir soup. Perfect for these hot summer days when you just want something simple and cooling.
By Debra Smith
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!
Chilled Cucumber and Kefir Soup
- Total Time: 25 mins
- Yield: 6 cups 1x
Description
Enjoy a chilled cucumber and kefir soup. Perfect for these hot summer days when you just want something simple and cooling.
Ingredients
Scale
- 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
- ¼ 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
- Prep Time: 25 mins
- Category: Side
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!