Summer soup with kefir

Ingredients for 4 servings:

• 4 large potatoes, cooked, possibly from the day before
• 1 cucumber(s)
• 6 large radishes
• 1 small zucchini
• 4 eggs, hard-boiled
• 1 bunch of chives, cut into rolls, also frozen, also works with dill
• 500 ml kefir
• 100 g cream cheese
• 1 cup milk
• 1 tbsp olive oil
• pepper
• 2 cloves garlic
• Paprika powder, sweet
• herbal salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 35 minutes

Cold soup without cooking

Cut the zucchini into small quarters. Press the garlic through a press. Briefly fry the zucchini and garlic in olive oil in a pan, then let cool. Cut the potatoes, cucumber, and eggs into small quarters and add them. Finely chop the radishes and add them. Add the kefir. Dilute the cream cheese with a little milk and add it to achieve a soup consistency. Add chives if desired (you can also add dill if desired) and season with pepper, herb salt, and paprika. Refrigerate before serving. Enjoy at 33 degrees Celsius in the shade!