Similar to buttermilk, kefir lends this chilled soup a delightful tang. As a bonus, the fermented dairy is chock full of beneficial probiotics. You can also use avocado oil or pistachio oil as fanciful ways to garnish each bowl of piquant soup.
2 cups (500 mL) plain kefir beverage
1/2 lb (225 g) trimmed radishes, quartered
1 English cucumber, peeled, seeded, and chopped
1 garlic clove, chopped
1 Tbsp (15 mL) rice vinegar or white wine vinegar
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper
2 scallions, thinly sliced
2 Tbsp (30 mL) chopped dill
1 Tbsp (15 mL) extra-virgin olive oil
Place kefir, radishes, cucumber, garlic, vinegar, salt, and pepper in blender container and blend until smooth. Pour into container and stir in scallions and dill. Chill for at least 2 hours before serving.
Divide among serving bowls and drizzle oil over top.
Each serving contains: 102 calories; 6 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 10 g total carbohydrates (6 g sugars, 1 g fibre); 378 mg sodium
source: “Totally Radishes“, alive #379, May 2014