Cold Kefir Soup with Basil and Radish

Ingredients

• 1 bunch Basil
• 1 tbsp parmesan
• 50 g Pine nuts
• 800 ml kefir
• Salt
• Pepper (freshly ground)
• Lemon juice
• 1 young radish (about 15 cm long)

Instructions

1. 1.

   Wash and dry the basil, then shake it out. Add the parmesan and pine nuts with a splash of kefir to the blender and puree well. Next add the basil leaves, 3–4 tbsp kefir, and pulse briefly.

2. 2.

   Add the remaining kefir, mix together, season with salt, pepper, and lemon juice, then chill. Peel the radish, shave into thin slices, sprinkle with salt and let it sit for about 10 minutes until it bleeds.

3. 3.

   Drain the radish slices. Spoon the soup into small bowls, garnish with radish slices and basil leaves, grate a little parmesan on top, and serve immediately.