Pitta-reducing, refreshing & light – perfect for hot summer days. This creamy cucumber soup with probiotic kefir and fresh coriander cools from within and is prepared in just a few minutes.
Ingredients (serves 4)
Base:
2 large cucumbers
250 ml kefir
Spices & Flavor:
1 handful fresh coriander leaves
1 tsp coarsely ground coriander
to taste salt & black pepper
1 tsp olive oil (optional, for creaminess)
a splash lemon or lime juice (optional)
For Garnish:
as desired fresh coriander leaves or thin cucumber slices
Instructions (10 minutes)
Prepare: Wash cucumbers, peel (optional) and chop roughly.
Blend: Add cucumber pieces, kefir, roughly chopped coriander leaves, ground coriander, salt, pepper and lemon juice to a blender.
Refine: Puree everything until creamy. Enhance with a drizzle of olive oil or a dollop of yogurt if desired. Depending on your constitution, warm gently (do not boil!) until the soup reaches a pleasant lukewarm temperature.
Serve: Pour into bowls and garnish with coriander leaves or cucumber slices. Enjoy fresh – preferably not ice-cold, but at a pleasant temperature.
Ayurveda Tips:
Best time of day: At midday or early evening – when the heat of the day is strongest.
Constitution: Perfect for Pitta – the soup is cooling in its effect without burdening digestive strength. Also suitable for Vata when gently warmed and prepared with ghee.
Note on temperature: In Ayurveda, cold food is avoided. This soup is wonderfully refreshing at room temperature or gently warmed – without weakening the digestive fire.
Nutritional Values per Serving
| Nutritional Values | Amount | % NRV* |
|---|---|---|
| Calories | 85 kcal | 4.3% |
| Protein | 3.2g | 6.4% |
| Carbohydrates | 7.5g | 2.5% |
| Fat | 4.2g | 6.0% |
*Based on a 2000-calorie diet
