Are you looking for an easy and refreshing summer dish to beat the heat? Look no further than this delicious recipe for cold cucumber soup! For the base of the soup, I combine buttermilk and kefir with a variety of fresh, seasonal vegetables. Simply gather cucumbers, kohlrabi, and radishes, along with a generous amount of freshly chopped dill and chives. By using ingredients straight from the fridge, you can whip up this refreshing soup in just a few minutes.
If you enjoy cold beetroot soup, I highly recommend trying this recipe! It's just as delicious and even easier to make. All you need to do is grate your vegetables, add buttermilk and kefir, season to taste and mix thoroughly. Plus, you can adjust the thickness of the soup to your liking by adding more or less buttermilk and kefir.
What to serve cold cucumber soup with?
Looking for the perfect accompaniments to your cold cucumber soup? I recommend serving it with hard-boiled eggs and boiled baby potatoes, both of which should be chilled before adding to the soup. Remember, this dish is meant to be enjoyed cold! 🙂
How to season cold kohlrabi and cucumber soup?
Seasoning this soup is very easy - all you need is some salt and freshly ground black pepper. I personally like to add a good pinch of sugar as well, as it gives the soup a hint of sweetness. If you're unsure about adding sugar, simply test it out by adding a pinch to a small amount of soup, mixing it thoroughly, and tasting it. Otherwise, stick with just salt and pepper to keep it simple.
If you haven't had the pleasure of making cold beetroot soup yet, don't worry! You can find the recipe below and give it a try:
Cold cucumber soup with kohlrabi
Ingredients
- 5 small cucumbers
- 1 kohlrabi
- ½ bunch of radishes
- 350 ml buttermilk
- 350 ml kefir
- handful of chopped dill
- handful of chives
- 1 tsp salt
- 1-2 tsp sugar (optional)
- black pepper to taste
- 2 hard boiled eggs (optional)
- few baby potatoes - boiled/fried (optional)
Instructions
- Before you start making your cold cucumber soup, it's ideal to ensure that all the ingredients are chilled and straight from the fridge.
- Begin by grating the cucumbers, kohlrabi, and radishes with a grater. If the cucumbers have thick, hard skin, peel them before grating.
- Add salt, sugar (optional), and black pepper to the grated vegetables and let it aside for a few minutes. Add buttermilk, kefir, chopped dill and chives. Mix thoroughly. If necessary, add more salt, sugar and black pepper.
- Serve your soup with a hard-boiled egg and baby potatoes. Enjoy!
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