Beat the Heat with Refreshing Kefir Soups
As the summer sun beats down, our bodies crave cool, nourishing foods that can help us stay refreshed and revitalized. That’s where kefir comes in – a probiotic superfood that’s similar to yogurt, but thinner and tangier. With its versatility and numerous health benefits, kefir is the perfect ingredient to incorporate into your summer recipes.
A Chilled Soup Like No Other
Take, for instance, this refreshing kefir, cucumber, and avocado soup. It’s a game-changer for hot summer days, and can be whipped up in mere minutes. Plus, it’s easy to scale up and makes a great addition to any picnic or dinner party menu. The combination of creamy kefir, crunchy cucumber, and velvety avocado is a match made in heaven.
Customize to Your Taste
To take this soup to the next level, add some bright garnishes like fresh mint and diced cucumber. If you’re transporting the soup, pack the garnishes separately and top off each bowl as you serve. And don’t be afraid to experiment with different ingredients – try using Persian cucumbers, which can be left unpeeled for added nutrition.
More Summer Soup Inspiration
If you’re looking for more twists on the classic cold soup, be sure to check out our Cucumber and Green Grape Gazpacho recipe and our Watermelon Gazpacho recipe. And for a refreshing side dish, try Julie’s Rye Berry Salad with Herbed Kefir Dressing recipe.
Kefir, Cucumber, and Avocado Soup Recipe
Yields: 4 servings
Difficulty: Easy
Total Time: 5 minutes, plus 3 hours to chill
Active Time: 5 minutes
Ingredients:
- 1 cup organic plain whole-milk kefir
- 2 medium avocados, pitted and peeled, plus extra slices for garnish
- 3 medium Persian (mini) cucumbers
- 2 cups water
- 2 tablespoons champagne vinegar
- 1/2 cup fresh mint leaves, plus extra for garnish
- 1 teaspoon Maldon sea salt
- 2 tablespoons extra virgin olive oil
- Diced cucumber, for garnish
Instructions:
- In a blender, combine the kefir, avocados, cucumbers, water, vinegar, mint, and salt. Puree until smooth, drizzling in the olive oil.
- Refrigerate the soup until chilled, about 3 hours.
- Divide among four bowls, topping each with mint leaves, sliced avocado, and diced cucumber.
From the Kitchen of Julie Smolyansky
This recipe is excerpted from THE KEFIR COOKBOOK: An Ancient Healing Superfood for Modern Life, Recipes from My Family Table and Around the World. Copyright © 2018 by Julie Smolyansky. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers. Photograph by Lauren Volo.
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