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Cold soup of greens with cucumbers on kefir for weight loss

Chilled Cucumber-Kefir Soup (Tarator)

A wonderfully tasty soup — especially good in summer! I picked up this traditional Bulgarian recipe while on vacation abroad, at a local spot known for its great food. There it's called "Tarator." It's a perfect light meal — easy on the stomach and low in calories. (Kefir is a tangy cultured-milk drink; you can find it in most grocery stores.)

sharlis

Recipe author

Cold soup of greens with cucumbers on kefir for weight loss

Composition / ingredients

Servings:

Kefir

Dill

Garlic

Cucumbers

Salt

Ground black pepper

Walnuts

0.5

Vegetable oil

Water

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 2 g

Fats 55 % 6 g

Carbohydrates 27 % 3 g

71 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

Gather the ingredients from the list. I first got to know this dish at a cozy little restaurant in Bulgaria — that's where I learned to make this chilled cucumber-kefir soup.
Step 2:

Wash the fresh cucumbers and cut them into fine matchsticks or grate them on a coarse grater. If the skins are tough, peel them. Be sure the cucumbers aren't bitter, or they'll throw off the flavor.
Step 3:

Pour the kefir into a blender and add very cold water — I usually use filtered rather than tap water. Add the chopped garlic to the kefir and water and blend everything together.
Step 4:

Pour the mixture into a deep bowl, season with salt and pepper, add the vegetable oil, and stir.
Step 5:

Crack the walnuts, remove the shells, and crush them into fine crumbs with a pestle. I always keep shelled nuts on hand, prepped ahead of time so they're ready when I need them — store-bought shelled walnuts work too. I tried grinding them in a coffee grinder, but the oils make them stick to the blade, so it's better to do it by hand.
Step 6:

Once everything is ready, assemble each serving. Put a couple of tablespoons of grated cucumber in a bowl.
Step 7:

Add washed, chopped dill.
Step 8:

Pour the kefir mixture over the top and sprinkle with crushed walnuts.
Step 9:

The soup is ready to serve!

In all fairness, my husband isn't a big fan of this kefir soup — he prefers a regular cold beet soup — but the rest of my family loves it. It comes together in just a few minutes, with no need to cook anything ahead of time. And in the summer heat, there's nothing better than this cooling dish!