This is a quick, and simple soup. It’s a wonderful base to which you can add all manner of things, including sautéed mushrooms and peas. I often will drizzle on a little fragrant nut oil as a garnish. Serve the soup chilled or at room temperature.
Originally this recipe called for buttermilk. Kefir is an excellent substitute in any recipe calling for milk, buttermilk or yogurt. Kefir is excellent as a base for soups, dips and sauces.
Recommended Wine: The tart kefir, fresh herbs and spices would go best with a crisp, clean chilled white wine with similar flavors such as a Sauvignon Blanc. Italian whites such as Pinot Grigio and Spanish whites such as Albarino would also work fine.
