Vegetable Kefir Smoothie
Soups • European
Description
The principle is very simple: your favorite summer vegetable salad plus kefir. Experiment. The creamier the kefir, the tastier it is, but for a diet, it's better to use less fatty kefir and the salad should consist only of vegetables, without oil. It is very suitable for detox days. If served with bread, use only whole grain. A wonderful cold dish that can satisfy both hunger and thirst. Can be used as a cold soup.
Ingredients
- Tomatoes 1 piece
- Garlic 2 cloves
- Vegetable Oil to taste
- Beetroot 1 piece
- Carrot 1 piece
- Herbs to taste
- Cucumbers 2 pieces
Step-by-Step Guide
Step 1
Peel the beetroot and carrot.
Step 2
Chop the carrot, beetroot, and cucumbers in a blender or grate them on a coarse grater.
Step 3
Chop the herbs in a blender or finely chop them.
Step 4
Dice the tomatoes into smaller pieces.
Step 5
Crush the garlic in a garlic press.
Step 6
Place the chopped vegetables in a deep bowl, add salt, pepper, and other seasonings to taste, and drizzle with vegetable oil. You can add something else: grated zucchini, bell pepper — any vegetable mix you like. Soy sauce can also be added if desired.
Step 7
Mix it like a regular green salad. This is the base. It can be transferred to a jar and stored in the refrigerator.
Step 8
To prepare 1–2 servings (depending on your appetite), place about 4 tablespoons of the vegetable salad in a blender and pour in the kefir just enough to cover the vegetables.
Step 9
Blend until smooth; the vegetables should be finely chopped, almost like tiny shavings, so that it can be sipped.
Step 10
If you prefer a thinner consistency, add more kefir.
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