This recipe for cold kefir soup with cucumber and gravlax offers heat-wave relief with a little extra zing from horseradish.
Is everyone else on vacation right now?! Although my trip to Germany is coming up mid of August, ugh I have a travel itch and I really wanna get a break from the urban heat in Atlanta right now. I thought about running away and sneaking into a summer camp at a lake. But they might notice I don’t belong there and I might get grounded. I also heard about the Oklahoma girl scout murders and decided to just sit the heat out at home and eat cold kefir soup.
Chilled soups are life-saving during those hot and sultry days of summer and I thought I have it all figured out until Mr. F decided that my latest recipe tasted like salad dressing. Darn, he was right. I needed to change my game plan and while I was at it I had lesser ingredients, fresh herbs, and healthy fish on my mind.
cold kefir soup
Kefir is creamy and loaded with probiotics and protein and I added pungency and heat with some horseradish. Salmon, in general, is rich in omega-3 and also a healthy source of protein and gravlax comes already spiced and salted. This cold kefir soup tastes a bit tangy, spicy, and fresh.
- 235 ml / 1 cup kefir, chilled
- 1 teaspoon prepared horseradish (or more to taste)
- 1 tablespoon fresh dill, chopped
- ½ cucumber, spiralized, chopped or julienned
- 1-2 slices of gravlax (can be substituted with smoked salmon)
- fresh dill for serving
- In a medium bowl add kefir, horseradish, and dill and stir to combine. Taste and add more horseradish if you like. Pour into a soup plate.
- Add cucumber and gravlax (cut into bite-size pieces if you like) and sprinkle with more dill. Serve chilled.