Temperatures are rising, summer is in full swing. London is blazing in the heat, and the last thing one wants to do is eat a hot meal. Gazpacho seems to be the obvious menu choice; HOWEVER this cold beet and kefir soup is just, well, on another level. Not only is it delicious and healthy ( thanks gut friendly bacteria!) but above all, it couldn’t be easier to make.
To make 4 portions, all you need is:
1 litre of kefir
4 medium cooked beetroots
(you cay buy them in stores, you don’t want to cook them yourself)
a half of organic cucumber
a bunch of radishes
finely chopped chives, dill, 2 garlic cloves
coarse salt and pepper
Grate cucumber, radishes, beets and place all in large bowl/cooking pot.
Finely chop the garlic, chives and dill and add to the mixture.
Season with salt and pepper.
Pour in the kefir and combine gently with the other ingredients.
Rest in fridge for 4-12 hours – the longer it rests the richer the flavour .
Season as needed and garnish with a boiled egg and greens.
Enjoy!💞
the cooling effect
style dispenser 