Cold Cucumber Soup This soup is quick to prepare and provides refreshingly cool relief on hot summer days. It is also a wonderfully refreshing course for meals.
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15 MIN.



For the soup

  • 1 small red chilli pepper
  • 1 bunch flat-leaf parsley
  • 4 sprigs of dill
  • 1 cucumber (approx. 350 g)
  • 500 ml kefir
  • 30 ml sunflower oil
  • 30 ml lemon juice
  • 1 tsp. salt

For the decoration

  • 6 dill tips


  1. Weigh and measure all the ingredients, prepare them and place them ready.
  2. Wash and trim the chilli pepper, halve lengthwise and remove the seeds. Wash the herbs, shake dry and pluck the leaves and tips. Wash the cucumber. Halve it lengthwise and remove the seeds with a spoon. Finely dice some of the flesh and place to one side for the decoration. Roughly chop the remaining flesh into pieces.
  3. Add the ingredients to the blender jar in the following order: Kefir, oil, lemon juice, salt, chilli pepper, herbs, chopped cucumber. Close the blender jar with the lid.
  4. Select the Cocktail setting and press the button to run the program. Or blend manually to achieve the desired consistency.
  5. Once the program has finished, remove the lid and serve the cucumber soup in bowls. Decorate with chopped cucumber and dill tips and enjoy immediately.


Removing the cucumber seeds prevents the soup from becoming too watery. Anyone who wants to include the seeds can slightly reduce the amount of Kefir.


Keep prepared meals fresh by storing them in the fridge or freezer in suitable FRESH & SAVE vacuum system boxes and bags.

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