{ "id": 28518, "date": "2026-11-02T15:30:16", "date_gmt": "2026-11-02T07:30:16", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/kefir-avocado-cucumber-soup\/" }, "modified": "2026-11-02T15:30:16", "modified_gmt": "2026-11-02T07:30:16", "slug": "kefir-avocado-cucumber-soup", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/kefir-avocado-cucumber-soup\/", "title": { "rendered": "Chilled avocado cucumber kefir soup" }, "content": { "rendered": "
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\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

On a hot afternoon, this pale green soup comes straight from the blender to the fridge, with no stove involved. Cucumber gives it a fresh, cooling taste, dill and mint scent it, and a small piece of ripe avocado makes it silky without cream. Plain milk kefir brings both the creaminess and a clean tang, so it needs only a squeeze of lemon and no vinegar.<\/p>\n

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Prep time<\/span>10 min<\/strong><\/div>\n
Total time<\/span>40 min<\/strong><\/div>\n
Makes<\/span>4 servings<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
\"Chilled<\/figure>\n

Cousins on Europe's summer tables<\/h2>\n

In Bulgaria, summer brings tarator, a cold soup of yogurt and cucumber with garlic, dill and walnuts. It comes in a glass or a bowl, as a starter or beside fried peppers in tomato sauce, and Bulgarian cooks now make a modern avocado version too. Russians make okroshka, finely chopped cucumber, radish, potato, egg and green onion with kefir poured over, mostly from late May to September. This blended soup is a newer, no-cook relative of both, closer still to a green cucumber gazpacho made with yogurt and avocado.<\/p>\n

Getting the texture just right<\/h2>\n

Kefir makes the soup creamy, while the avocado adds body, so a small amount goes a long way. Too much kefir makes a thinner soup, and so do large, seedy cucumbers, so scoop out big seeds before blending. If the soup turns out too thick, a splash of water loosens it. Choose an avocado that gives slightly under a gentle press, because many varieties grown in Taiwan stay green when ripe.<\/p>\n

Chilling lets the flavours come together, but cold also dulls taste, so season again just before serving. The soup settles as it stands, so give it a stir before you ladle it out.<\/p>\n

When dill is hard to find<\/h2>\n

Fresh dill grown in Taiwan is mostly an autumn-to-spring herb, with almost none in summer, and it is hard to find in ordinary supermarkets. Specialist herb growers sell it fresh when it is in season. When there is no dill, add a few more mint leaves, or use parsley or chives; the soup will taste a little different. Skip dill seed, which tastes hot and is meant for pickles and stews, and avoid fennel, whose anise flavour is too strong. Finish each bowl with finely diced cucumber, a few herb sprigs, a thread of olive oil and cracked pepper.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chilled avocado cucumber kefir soup<\/h2>\n<\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Chilling time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Total Time <\/span>40 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>4<\/span> servings<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
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Ingredients<\/h3>