Description
A refreshing chilled soup, perfect for hot summer days. Simple ingredients create a light and vibrant flavor.
Ingredients
Units
Scale
- 4 cups (960 ml) peel, halved lengthwise, seeded and chunked English cucumbers (hothouse variety)
- 1 cup (240 ml) Green Valley Organics Lactose-Free Plain Kefir
- 2 tbsp finely chopped preserved lemons
- 1 green onion including tender green tops, chopped
- 2 tbsp finely chopped chives
- 3-4 tbsp (45-60 ml) chopped fresh dill
- 1 clove garlic, chopped
- 2 tsp jarred horseradish
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 2-3 tbsp (30-45 ml) 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: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 130