Cold Kefir Soup

Looks like the heat and the humidity, New York's two best friends, are still monopolizing the area. Here is another dish to cool yourself off on a hot summer day - Cold, refreshing vegetables soup.

Cold Soup with Kefir

  • Kefir Plain 20oz (Cultured Milk - resembles liquid yogurt) You can find anywhere these days

  • 1 bunch of radishes

  • 4-5 cucumbers ( I use Kirby)

  • 3 potatoes

  • 4 eggs

  • Dill+Cilantro+Scallion - Handful of each

  • Salt 1/2 tbsp

  • Bottled water or Cooled boiled water ( have a few cups on hand)

1. Place potatoes in a pot with water and cook 15 min. At this point, add eggs, and cook for another 9 min. Drain, cool under cold water.
2. While that cooking, make the base for the soup: Mix kefir and 3 cups of water to begin with, stir, salt. The consistency should remind you of heavy cream. Refrigerate while prepping the veggies.
3. Prep veggies: chop finely ( 1/4 inch) radishes, cucumbers, cooled eggs, potatoes, herbs ( even more fine)
4. Now assemble: Pour the base into veggie mix, stop at the consistency you prefer. I do it approx. 50-50 liquid to veggies.
5. Mix well, and taste for salt. The soup will taste pretty bland if under salted, so make sure you add enough and mix well to dissolve all the salt before you add more) Serve cold.
6. Optional additions:
Grated garlic - will remind of Tzatziki Sauce ( I actually never tried this)
Bologna - the soup will be more filling and have an extra layer of texture.


  1. I was wondering how many servings there would be in this soup.

  2. Hi, This will be enough to feed plenty of people!
    I would say 10 for sure!