in Soup Recipes

Cucumber cold soup

updated

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Ingredients for 4 servings:

  • 1,000 g low-fat kefir
  • 1 large cucumber(s), 600-700 g
  • 5 tomatoes, approx. 400 g
  • 1 bunch of dill
  • 2 tbsp parsley, finely chopped
  • 1 lemon(s), juice
  • Salt and pepper, from the mill
  • Sugar
  • some garlic powder

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

good on hot days

Peel the cucumber and cut into small cubes. Cut the tomatoes into eighths, remove the stems, and then lightly salt everything. Mix the kefir with lemon juice and herbs, season with salt and spices to taste. Pour over the vegetables, stir gently, and let the cold soup sit in the refrigerator for about 1 hour. Season again shortly before serving, then garnish with dill sprigs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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