Cucumber Soup
A chilled kefir-based dish with cucumber, celery, herbs, lime, and cocktail shrimp is refreshing and quick to prepare. The shrimp add protein while the vegetables keep the flavor light.
Rinse the cucumbers (500 g), celery (140 g), and bell pepper (200 g), cut the vegetables into large pieces, and place them in a blender.
Kefir 4% (320 g) is divided into 300 g for the soup and 20 g for serving. Add 300 g of kefir, mint (20 g), dill (20 g), and allulose (25 g). Blend the vegetables in a blender until smooth, pour the soup into a saucepan, add table salt (1 g), black pepper (1 g), and lime juice (50 g). Stir.
Briefly thaw the shrimp (100 g) in hot water, remove the heads and shells, and leave the tails on if desired.
Pour the soup into bowls, top with the shrimp, and drizzle with the remaining 20 g of kefir 4%. Let the soup stand for 5 minutes before serving.
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