Cold cucumber cream soup with kefir

Chilled Cucumber Cream Soup with Kefir - A Refreshing Delicacy

Chilled cucumber cream soup with kefir is an excellent choice for hot summer days when we seek something refreshing and easy to prepare. This recipe is not only simple but also full of flavors and nutritional benefits. Cucumbers are known for their high water and vitamin content, while kefir adds a pleasant tanginess and is also an excellent source of probiotics. Let's discover together how to prepare this delicious soup!

Preparation time: 15 minutes
Chilling time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Ingredients:
- 2 large cucumbers
- 500 g kefir or low-fat yogurt
- 2 sprigs of fresh dill
- 4 slices of country bread
- 2 cloves of garlic
- Lemon slices for garnish
- 2 tablespoons of extra virgin olive oil
- Salt to taste

Preparation steps:

1. Preparing the ingredients: Start by washing the cucumbers well under a stream of cold water. Use a sharp knife to peel them, but if you prefer a more rustic texture, you can leave some skin on. Cut the cucumbers into small pieces for easier blending.

2. Blending: Place the cucumber pieces in a blender. Add the kefir and a pinch of salt. Blend everything on high speed until you achieve a smooth and creamy consistency. This step is essential for a velvety texture, so take your time!

3. Adding the dill: Wash the dill with cold water and chop it finely, saving a few sprigs for garnish. Incorporate most of the dill into the cream mixture and gently stir with a spatula or spoon.

4. Chilling: Transfer the cream to a larger bowl, cover it with plastic wrap, and refrigerate for about 30 minutes. This resting time will allow the flavors to meld and the soup to become even more refreshing.

5. Preparing the croutons: While the soup is chilling, you can prepare the croutons. Cut the slices of country bread into cubes or strips, depending on your preference. Rub them with the peeled garlic cloves to give them an intense flavor. Preheat the oven to 180°C and place the croutons on a baking tray. Allow them to bake for about 2 minutes, or until golden and crispy.

6. Finalizing and serving: Once the soup has chilled, take it out of the fridge and taste it. Adjust the salt to your liking. Serve the soup in deep bowls, garnishing with lemon slices and fresh dill sprigs. Drizzle the croutons with olive oil and add them on top for an appetizing look.

7. Serving suggestion: This soup can be enjoyed as an appetizer or as a light main course alongside a fresh green salad. It also pairs wonderfully with a glass of dry white wine or a summer fruit cocktail.

Useful tips:
- If you don't have kefir on hand, you can use Greek yogurt or plain yogurt, but you will need to add a little milk to achieve the desired consistency.
- You can add a splash of lemon juice to the soup cream for an even fresher taste.
- Instead of dill, you can experiment with other herbs like basil or chives, which add a different but equally pleasant flavor.

Nutritional benefits:
This chilled cucumber cream soup with kefir is a nutritious choice, offering low calorie content due to the fresh ingredients. Cucumbers are rich in water, contributing to hydration, while kefir provides probiotics that support digestive health. A serving of this soup contains approximately 120 calories, making it ideal for a balanced diet.

To maintain a fresh appearance and prevent oxidation, it is recommended to serve the soup immediately after removing it from the fridge. You can keep the croutons separate until serving to keep them crispy.

I hope this chilled cucumber cream soup with kefir quickly becomes a favorite in your home, just as it is in mine. With every bite, you will enjoy the freshness of summer and an explosion of flavors! Enjoy your meal!