Dilled Cucumber Cream Soup with Kefir

Mirjana

Dilled Cucumber Cream Soup with Kefir

5 from 1 vote

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.

Print Recipe Pin Recipe

Prep Time 30

Servings: 4 people

Course: Soup

Cuisine: Vegetarian

Ingredients Method Notes

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

Method

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.