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Chilled Peach Kefir Soup

Serves 4.


    Chilled Peach Kefir Soup

    When in the throes of the dog days of summer, this refreshing kefir soup not only helps you keep your cool but is also a total taste bud party. Tangy kefir, a probiotic-rich dairy drink, is a perfect complement to juicy, sweet peaches.


    Chill out

    Cold soups are best served in cold bowls. About 15 minutes before serving, place bowls in refrigerator to cool down.


    Chilled Peach Kefir Soup


    • 1 cup (250 mL) plain kefir
    • 1 lb (450 g) peaches (about 3 medium), peeled, pitted, and chopped
    • 1/2 English cucumber, peeled and chopped
    • 2 tsp (10 mL) minced fresh ginger
    • 1 garlic clove, minced
    • 1 tsp (5 mL) orange zest
    • 1/4 tsp (1 mL) chili powder
    • 1/4 tsp (1 mL) salt
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 1/4 cup (60 mL) chopped pistachios
    • 2 Tbsp (30 mL) chopped mint


    Per serving:

    • calories181
    • protein6g
    • fat11g
      • saturated fat2g
      • trans fat0g
    • carbohydrates18g
      • sugars12g
      • fibre3g
    • sodium179mg



    Place kefir, peaches, cucumber, ginger, garlic, orange zest, chili powder, and salt in blender and blend until smooth. With machine running on low speed, slowly drizzle in olive oil through top. Place soup in glass container and chill for at least 2 hours.


    Divide soup among serving bowls and garnish with pistachios and mint.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.