in Soup Recipes

Cold soup with cucumber and kefir

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Ingredients for 4 servings:

  • 500 g cucumber(s)
  • 1,000 ml kefir
  • 2 cloves garlic
  • salt and pepper
  • 1 pinch(s) of sugar
  • ½ bunch of dill
  • some parsley
  • 3 tbsp olive oil
  • some lemon juice
  • 30 g pine nuts

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Wash the cucumber. Set aside some for garnish. Peel the remaining cucumber and coarsely grate it. Add the kefir to the cucumbers and stir in. Peel the garlic and press it in. Season generously with salt, pepper, and a pinch of sugar. Pick the dill tips. Finely chop all the herbs. Add the chopped herbs and olive oil to the kefir-cucumber mixture. Season with lemon juice. Chill for 1 hour. Roast the pine nuts in a pan without fat. Let cool. Stir the cold soup until smooth and serve with the remaining cucumber and pine nuts.

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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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