When the weather’s hot, this light, refreshing and herby chilled soup hits the spot. Creamy kefir combines with crisp cucumbers, lemons and herbs for an easy, make-ahead dish that elevates a summer supper or regular picnic fare. One quick whiz of the blender, and you’re all good to go.
Submitted by Debra Smith - www.SmithBites.comIngredients
4 cups peeled, halved lengthwise, seeded and chunked English cucumbers (hothouse variety)
1 cup Green Valley Lactose-Free Plain Kefir
2 Tbsp. finely chopped preserved lemons
1 green onion including tender green tops, chopped
2 Tbsp. finely chopped chives
3-4 Tbsp. chopped fresh dill
1 clove garlic, chopped
2 tsp jarred horseradish
1 tsp. kosher salt
¼ tsp. ground black pepper
2-3 Tbsp. fruity extra-virgin olive oil
Instructions
- Coarsely chop the cucumber halves and place in a large bowl
- Add the kefir, preserved lemons, green onion, chives, dill, garlic, horseradish, salt and pepper
- Stir to combine, cover with plastic wrap and set aside at room temperature for 1 hour to blend the flavors
- After an hour, in a blender, puree the cucumber mixture until smooth
- Cover with plastic wrap and refrigerate until chilled, at least 2 hours; the soup can be prepared ahead up to 12 hours and stored in an airtight container in the refrigerator – just stir to emulsify to serve
- Just before serving, stir in olive oil
Garnish with chives and dill; serve at once
Organic Lowfat Kefir 
