Recipes · Soups & stews
Chilled Cucumber and Kefir Soup with Dill
AI-written · not yet kitchen-tested
Consistency depends on the kefir; use plain drinkable kefir here. The soup is not heated and stays refrigerated until serving.
Chilled Cucumber and Kefir Soup with Dill
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 700 g (1.5 lb) cucumber
- 600 ml (2 1/2 cup) kefir
- 200 ml (3/4 cup) cold water
- 10 g (0.35 oz) dill
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 0.75 tsp salt
Method
- Wash and halve the cucumber lengthwise and scrape out large seeds. Wash and dry dill, then chop both ingredients.
- Blend cucumber with kefir, water, lemon juice, oil and salt until smooth. Briefly blend in dill without grinding it completely.
- Cover and refrigerate for 30 minutes. Stir thoroughly before dividing among four chilled bowls and serve immediately.
Tip: Untested: check tenderness and thickness on your own stove. Quantities are intended for four servings and have not been measured in practice.