Dilled Cucumber Cream Soup with Kefir

Welcome to a refreshing journey into summer flavors with my Dilled Cucumber Cream Soup with Kefir recipe! This chilled soup is a simple and elegant addition to your summer table. It is quick and easy to prepare and packs a creamy goodness perfect for those hot summer days. Fresh English cucumbers are blended with aromatic dill and the tangy kick of kefir, all coming together in a velvety-smooth soup that’s as beautiful as it is delicious.
I love how this soup combines simplicity with elegance. It’s equally at home as a light lunch or a delightful starter for a special dinner -the cucumber’s crispness pairs wonderfully with the cream’s richness and the dill’s brightness. The kefir adds a lovely tanginess that keeps you returning for more.
This recipe is incredibly versatile. You can enjoy it with a garnish of fresh cucumber rounds and a drizzle of olive oil, or pair it with your favorite crusty bread, creamy salads, or seafood dishes for a complete meal bursting with flavor.
Whether you’re hosting a summer gathering or simply looking for a new way to enjoy the bounty of seasonal produce, this Dilled Cucumber Cream Soup with Kefir will become your kitchen favorite. It’s quick to make, requires minimal ingredients, and delivers maximum satisfaction with every spoonful.
This chilled cucumber cream soup with kefir is a fantastic way to celebrate the season’s flavors. Give it a try and enjoy a taste of summer in every spoonful!

Dilled Cucumber Cream Soup with Kefir

Mirjana

Enjoy a refreshing Dilled Cucumber Cream Soup with Kefir, a quick and easy cold soup recipe perfect for summer. Serve as a side dish with salads or seafood. This soup is just what you need for a simple and refreshing summer treat. It is quick and easy to make, and bursting with fresh flavors to make any meal special. Pair it with a crisp salad for a healthy and satisfying lunch.

5 from 1 vote

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Prep Time 30 minutes mins

Course Soup

Cuisine Vegetarian

Servings 4 people

Ingredients

  

• 2 English cucumbers, peeled and coarsely chopped
• 3-4 cloves garlic
• 2 cups kefir or buttermilk
• 1/2 cup heavy cream
• 1/2 cup cup chopped fresh dill
• 1/4 cup olive oil, plus extra for serving
• Salt and ground white pepper, to taste
• Red hot pepper, thinly sliced (for garnish)
• Thin cucumber rounds and dill tops for serving
• 1-2 cups water or vegetable broth to adjust consistency to your taste

Instructions

 

• Gather and prep all your ingredients.
  
• Blend Smooth: In a blender, combine the chopped cucumbers, garlic, kefir, buttermilk, heavy cream, fresh dill, and olive oil. Blend until smooth, adjusting consistency with water or vegetable broth if needed.

  Chill: Transfer the soup to a bowl, cover, and refrigerate until thoroughly chilled, at least 1 hour. You can also make this a day ahead for added convenience.

  Serve: Ladle the chilled soup into bowls. Garnish each serving with reserved cucumber rounds, a drizzle of olive oil, and thinly sliced red hot pepper for a touch of heat and color.
• Garnish: Finish with a sprinkle of finely chopped fresh dill, slices of red pepper, and additional olive oil if desired.

  Enjoy: Serve this soup with creamy salads or seafood dishes as a refreshing side dish. It's a simple and elegant addition to any summer table.
  

Notes

For optimum results, fresh and organic ingredients are recommended.

Keyword chilled soup, cucumber, easy recipe, Fresh Dill, kefir