Cold kefir soup

Ingredients for 2 servings:

• 250 g cucumber(s)
• 1 large beefsteak tomato(s)
• 5 cocktail tomatoes
• 450 ml kefir, cold
• 25 g oat flakes, wholegrain
• 20 g oat bran
• 1 bunch of chives
• Salt and pepper, freshly ground

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

with filling to eat until full

Wash the tomatoes and cucumbers. Set the cocktail tomatoes aside for garnish. Grate the cucumber into strips. Remove the stem from the beefsteak tomato and dice it. Wash the chives if desired, pat them dry, and cut them into small rolls. Set aside 1 teaspoon of this for garnish. Place the kefir, cucumbers, beefsteak tomato, oats, oat bran, and chives in a bowl and mix thoroughly. Season with salt and pepper. Let rest in the refrigerator for 60 minutes so that the oat bran and oats can swell slightly. Taste again before serving and adjust seasoning if desired. Garnish with halved cocktail tomatoes and the remaining chives.