If you’re not familiar with the probiotic superfood kefir, it’s similar to yogurt, but thinner and tangier, and perfect for incorporating into all sorts of dishes, from breakfast smoothies to desserts. This chilled kefir, cucumber, and avocado soup is ultra refreshing on a hot summer day, and can be whipped up in mere minutes. Plus, it’s a cinch to scale up and makes a great light and healthy yet creamy and satisfying addition to a picnic or dinner party menu. Fresh mint and diced cucumber make bright garnishes; if transporting this, pack them separately and top off each bowl as you serve.
Note: The author uses Persian cucumbers, as she prefers to leave the skin on. If you can’t find Persian cucumbers, use any seedless variety.
For a couple more twists on the classic cold soup (that’d be Spanish tomato gazpacho), try our Cucumber and Green Grape Gazpacho recipe and our Watermelon Gazpacho recipe. And try Julie’s Rye Berry Salad with Herbed Kefir Dressing recipe too.
- Yields: 4 servings
- Difficulty: Easy
- Total: 5 min, plus 3 hours to chill
- Active: 5 min
- 1 cup organic plain whole-milk kefir
- 2 medium avocados, pitted and peeled, plus a few 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
- In a blender, combine the kefir, avocados, cucumbers, water, vinegar, mint, and salt and puree until smooth, drizzling in the olive oil. Refrigerate the soup until chilled, a few hours. Divide among four bowls, topping each with mint leaves, sliced avocado, and diced cucumber.
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.