Can a cold soup double as a probiotic snack? This one does. Blending plain kefir into a classic gazpacho base turns a hot-weather staple into something tangier and creamier, with a dose of live cultures riding along in every spoonful. It sits alongside our Chilled Cucumber and Yogurt Soup and Cucumber Dill Yogurt Soup with Walnuts as a cold-soup way to work probiotics into a hot afternoon.
Ingredients
- 2 cups plain whole-milk kefir
- 2 large cucumbers, peeled and chopped
- 2 cups cherry tomatoes
- 1/2 green bell pepper, chopped
- 1 small shallot, roughly chopped
- 1 clove garlic
- 2 tbsp olive oil, plus more for drizzling
- 1 tbsp white wine vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh dill, for garnish
- Diced cucumber and tomato, for garnish
Instructions
- In a blender, combine kefir, cucumbers, cherry tomatoes, bell pepper, shallot, garlic, olive oil, vinegar, salt, and pepper.
- Blend until completely smooth, 60-90 seconds.
- Taste and adjust salt or vinegar as needed. Chill at least 1 hour, or until cold.
- Ladle into bowls and top with diced cucumber, tomato, a drizzle of olive oil, and fresh dill.
Nutrition Facts (per serving)
| Calories | 150 |
| Total fat | 9g |
| Total carbohydrates | 13g |
| Dietary fiber | 2g |
| Protein | 7g |
| Sodium | 340mg |
Why This Is Good for Your Gut
Kefir typically carries a wider range of live strains than yogurt, including Lactobacillus kefiri and various Leuconostoc species, along with beneficial yeasts like Saccharomyces cerevisiae. Serving it cold and unheated keeps those cultures intact, while the cucumber and tomato add potassium and a bit of extra fiber to the mix. We look at cucumber's own fiber contribution in Cucumber: The Hydrating Vegetable With Real, if Modest, Prebiotic Value.
Cold soup season just got a probiotic upgrade.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
