Cucumber Avocado Soup with Kefir
A refreshing, creamy Cucumber Avocado Soup with Kefir made with fresh cucumber, avocado, herbs, and probiotic-rich kefir. An easy Ayurvedic-inspired chilled soup that's perfect for warm weather.
Ingredients
- 300 g cucumber
- 100 g avocado
- 300 ml kefir
- Vegetable broth optional
- 1 garlic clove
- Fresh mint or basil
- Salt to taste
Garnish
- Chopped nuts
- Sliced radishes
- Fresh herbs
Instructions
- Combine the cucumber, avocado, kefir, garlic, mint or basil, and salt in a blender.
- Blend until completely smooth.
- Add vegetable broth or water if a thinner consistency is desired.
- Chill the soup before serving.
- Garnish with nuts, radishes, and fresh herbs.
Notes
Notes
The caloric value is calculated per serving. Ayurvedic Recommendations: Vata:- Goal: Increase warmth, grounding, and easy digestion. Since Vata is cold, dry, and light, a chilled soup can aggravate it.
- Reduce: raw cucumber, Very cold kefir, Excess mint
- Add: Black pepper (small amount), Good-quality olive oil or a teaspoon of ghee, A squeeze of lime only if digestion is strong
- Serve at room temperature rather than ice cold.
- Blend until very smooth.
- Goal: Maximize cooling while avoiding excessive heat. Pitta benefits most
from this recipe. - Keep: Cucumber, Avocado, Kefir, Mint, Basil
- Reduce: Garlic (use just one small clove)
- Add: Fresh cilantro, Fennel, Dill, A little coconut yogurt or coconut milk if extra creaminess is desired
- Preparation: serve nicely chilled (but not icy).
- Goal: Make the soup lighter, warmer, and more stimulating.
Kapha is naturally cool, heavy, and moist, so this recipe needs the most
adjustment. - Reduce: Avocado (use about half the usual amount), Kefir (or substitute a lighter cultured yogurt), Cucumber (slightly less) Replace half of the amount with fresh cellery
- Increase: Garlic, Basil
- Add: Fresh ginger, Black pepper, Cayenne (if tolerated), Cumin, Coriander, Lemon juice
- Serve cool but not refrigerator-cold, or even slightly cool rather than chilled.