Kefir gazpacho
6 servings
20 minutes
Kefir gazpacho is a refreshing and light version of the classic Spanish cold soup. Inspired by Andalusian traditions, it is perfect for hot days when you want something nutritious yet light. Its base is kefir, which gives the dish a pleasant tang and creaminess. The combination of fresh vegetables—cucumbers, tomatoes, herbs, and garlic—makes the gazpacho crunchy and aromatic, while the addition of olive oil and cumin reveals subtle Eastern notes. This dish can be served as an appetizer or a light dinner when well chilled. Kefir gazpacho not only refreshes but also nourishes the body with beneficial vitamins, probiotics, and antioxidants, making it an ideal choice for maintaining health.
1
Chop the vegetables finely (onion with greens and garlic can be crushed to release their juice).
- Spring onion: 1 bunch
- Garlic: 1 head
- Dill: 1 bunch
2
Add cucumbers diced into small cubes.
- Cucumbers: 500 g
3
Blend a large juicy tomato (lovers can add sweet pepper as well).
- Tomatoes: 4 pieces
- Sweet pepper (capsicum): 1 piece
4
Pour cold kefir over onions with garlic and herbs.
- Kefir (2.5%): 1 l
5
Add the tomato mass. Stir slightly. Add good olive oil and cumin.
- Tomatoes: 4 pieces
- Extra virgin olive oil: to taste
- Ground cumin: to taste
