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–+ servings

Chilled avocado cucumber kefir soup

Prep Time 10 minutes
Chilling time 30 minutes
Total Time 40 minutes
Servings 4 servings
Print the recipe

Ingredients

  • 550 g cucumber Weigh after peeling; cut into chunks. Set aside 40 g, finely diced, for the garnish.
  • 500 g plain milk kefir Unsweetened; one bottle.
  • 75 g ripe avocado Weigh the flesh without the skin or stone.
  • 2 tbsp fresh dill Chopped, about 4 g.
  • 10 fresh mint leaves About 3 g.
  • 30 g scallions Finely chopped.
  • 1 clove garlic Peeled.
  • 30 ml lemon juice
  • 15 ml olive oil Keep 1 tsp for drizzling over the bowls.
  • ½ tsp salt Add to taste.
  • black pepper To taste.

You will need

  • Blender
  • Knife and chopping board
  • Vegetable peeler
  • Kitchen scale and measuring jug
  • Covered container

Instructions

  • Rinse the cucumber, avocado, scallions and herbs under running water before cutting.
  • Peel the cucumber, scoop out any large seeds, weigh the required amount and cut it into chunks.
  • Prepare the avocado by removing the skin and stone, weighing the flesh and cutting it into chunks.
  • Chop the peeled garlic and scallions.
  • Load the blender with the kefir first, followed by the cucumber, avocado, dill, mint, scallions, garlic, lemon juice, olive oil and salt.
  • Blend until smooth, with no vegetable chunks remaining.
  • Season with black pepper, tasting as you go.
  • Refrigerate the soup in a covered container for at least 30 minutes, until cold.
  • Stir the cold soup, taste and adjust the salt and lemon, then divide among four bowls. Top each with diced cucumber, a few herb sprigs, a few drops of olive oil and cracked pepper.

Storage and safety

Keep covered in the refrigerator at 4°C (40°F) or below and use within 24 hours. Take out just before serving. Discard soup left out for more than 2 hours, or 1 hour when the temperature is above 32°C (90°F). Avoid freezing, as the soup can separate after thawing.