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Cold Cucumber Kefir Soup

A refreshing, probiotic-rich soup perfect for hot summer days, combining fresh cucumbers, herbs, and kefir for a nostalgic and nourishing dish.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Appetizer, Healthy, Soup
Cuisine: Ethnic, Healthy, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups kefir (whole milk or goat milk) Use full-fat for best texture and flavor.
  • 2 large cucumbers, peeled and chopped Select fresh, crisp cucumbers.
  • 1 clove garlic, crushed Adjust based on preference for garlic flavor.
  • 1/4 cup fresh dill, chopped Essential for authentic flavor.
  • 1/4 cup fresh mint, torn Provides a cooling sensation.
  • 1 tablespoon lemon zest Adds brightness to the flavor.
  • 4 tablespoons walnuts, soaked (optional) For thickening and added richness.

Method
 

Preparation
  1. Peel and chop the cucumbers and place them in a blender.
  2. Add kefir, crushed garlic, dill, mint, and lemon zest to the blender.
  3. Blend until smooth, pulsing to retain some texture.
  4. If using, add soaked walnuts and blend briefly to mix.
  5. Taste and adjust seasoning as necessary.
Chilling
  1. Transfer the soup to a bowl or container and cover.
  2. Refrigerate for at least 2 hours to ensure it's served very cold.
Serving
  1. Serve the soup in chilled bowls for maximum freshness.
  2. Drizzle with high-quality olive oil for garnish.

Notes

Pair the soup with crusty artisan bread or a protein-rich side dish to complete your meal. Adjust herbs and garlic as desired for personal preference.