Cool Cucumber- Kale Blender Soup with Apricots and Walnuts
Jul 27, 2015, Updated Nov 15, 2020
My go-to cold soup in summer! Cool and Refreshing. A dose of Probiotics and Fiber in every spoonful.
Ingredients
- 3 large kale leaves, cleaned
- 2 cups fresh cucumbers, cleaned, chopped*
- 2 teaspoons fresh garlic, peeled
- 1 teaspoon fresh jalapeño, seeded (more if you like spicy)
- 1 tablespoon fresh lime juice
- 3 tablespoons fresh mint sprigs, cleaned
- 2 tablespoons fresh dill, cleaned
- ½ teaspoon sea salt
- 1 ½ cups kefir
- ¼ cup walnuts
- 1 ½ cups greek yogurt
- 2 medium ripe apricots, cleaned
- ½ cup grated cucumbers, (patted dry in a paper towel)
Instructions
- Blanch the kale leaves: Remove stems from kale, lightly chop and place in a small bowl. Pour boiling water over to cover. Let sit 2 minutes and drain.
- Place the first 9 ingredients in the carafe of a blender (blanched kale through kefir.) Blend on low speed, then proceed to high until the soup is blended, but still has a little texture, about 30 seconds.
- Add the yogurt and walnuts, blend on low to medium speed until the walnuts are finely chopped, about 10 seconds.
- Place the soup in the refrigerator in an airtight container. Serve when cold.
- To serve: Pour the soup into individual bowls. Pit and slice the apricots thinly. Garnish each with apricots, grated cucumbers an some extra mint and dill sprigs.
* Try Asian Cucumbers, thin skinned - less seeds
This recipe may not be reproduced without the consent of it's author, Karen Sheer