The folks I cook for have been requesting cold soup. This one, sourced from this month’s Vegetarian Times, was delightful and very refreshing.
When it’s this hot ( expected 103 today ) I personally don’t feel particularly hungry but one still needs to eat a bit of something. Give this cold soup a try.
3 C Plain Kefir, 1/2 C green onion, 3 T coursely chopped dill, 1/2 boiling potato diced, 2 medium carrots diced, 1/2 english cucumber seeded and diced, 1 C radishes – thinly sliced, 1 C arugula – coursely chopped.
Stir together kefir, green onion and dill, season w/ salt and pepper if you wish. Chill overnight if you can. steam potatoes and carrots, 7 – 8 minutes ( tender but firm). cool.
add cucumbers, radishes and arugula to potato mixture. pour kefir mixture over and stir to combine,
best served with dark rye or pumpernickel bread.