Go Back
–+ servings
Two bowls of creamy kefir cucumber avocado soup garnished with sliced cucumber, fresh dill, olive oil, and black pepper.

Cucumber Kefir Soup

A cold, creamy, no cook cucumber soup made with milk kefir, avocado, and fresh dill. Ten minutes in the blender, an hour in the fridge, and dinner is done without turning on the stove.
No ratings yet
Print Pin Save Recipe
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Soup
Cuisine: American
Servings: 4
Author: Shilpa

Equipment

Ingredients

  • 2 large English cucumbers about 1½ pounds, peeled and roughly chopped
  • 1 ripe avocado pitted and quartered
  • 1½ cups plain milk kefir
  • ½ cup Greek yogurt
  • 1 small shallot peeled and halved
  • ¼ cup fresh dill lightly packed, plus more for garnish
  • 2 tablespoons fresh lime juice about 1 lime
  • ½ cup vegetable broth
  • ½ teaspoon ground cumin
  • ¾ teaspoon fine sea salt plus more to taste
  • ¼ teaspoon ground black pepper
  • Extra virgin olive oil for drizzling

Instructions

  • Add the cucumbers, avocado, kefir, Greek yogurt, vegetable broth, shallot, dill, lime juice, cumin, salt, and pepper to a blender or food processor.
  • Blend for 45 to 60 seconds. Scrape down the sides, then blend again until the soup is smooth and creamy with fine flecks of dill throughout. Taste and adjust with additional salt or lime juice if needed.
  • Refrigerate for at least 1 hour for the best flavor and temperature. If serving immediately, start with thoroughly chilled kefir and cucumbers.
  • Divide the soup between serving bowls. Garnish with thin cucumber slices, fresh dill, a drizzle of olive oil, and freshly cracked black pepper before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 24 hours. Stir well before serving, as slight separation is normal.
  • Do not freeze. The kefir and yogurt will separate after thawing.
  • If using large cucumbers with mature seeds, scoop out the seeds before blending to keep the soup thick and creamy.
  • For an even colder soup, chill the serving bowls for 15 to 20 minutes before serving.

Nutrition

Calories: 185kcal | Carbohydrates: 18g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 13mg | Sodium: 619mg | Potassium: 557mg | Fiber: 4g | Sugar: 9g | Vitamin A: 714IU | Vitamin C: 14mg | Calcium: 183mg | Iron: 1mg
Tried this recipe? Share it Today!Mention @wholesomefamilymeals or tag #wholesomefamilymeals!