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