Let us celebrate summer with a simple, nutritious, and delicious dish that uses fresh seasonal ingredients that do not need any cooking at all.

So, it’s not only about eating healthier but also about having more time to enjoy with family and friends during scorching summer days.

What are tzatziki and gazpacho? Just a mix of a few whole foods – this is what I like the most: nourishing and easy-to-prepare food.

I picked the best of each recipe, added my little twist on these two classics of the Greek – Spanish – Middle Eastern cuisines, and the result was a cooling, bursting with flavor soup.

Traditionally, tzatziki requires grated cucumbers, then squeezed to eliminate their juices, but I propose using small zucchinis instead. As they are not as watery as cucumbers, the second step will no longer be necessary.

This soup is a high source of prebiotics, as both zucchini and garlic are rich in dietary fibre. And fibre is what feeds the probiotics, provided in large amounts by kefir.

Zucchini is considered anti-diabetic as it lowers blood sugar levels, while garlic is well-known for its antibacterial effects.

The Tzatziki-Gazpacho Soup can also contribute to maintaining proper hydration during hot summer days.

From the taste buds and digestion to bones and cardiovascular system, all bodily systems will benefit from such a wholesome food.

Yields: 4-5 servings


2.5 cups kefir
1 lb zucchini (2-3 medium zucchinis)
1/2 cup parsley leaves and stems, tightly packed
3 garlic cloves, medium size
2 tbsp extra virgin olive oil
1-2 tbsp lemon juice
1/4 cup dill, fresh, finely chopped
Salt and pepper to taste
A handful of fresh mint leaves


1. Use a small blender to make a pesto from parsley, garlic, and olive oil. Add 1-2 teaspoons lemon juice to obtain a paste-like consistency. Put it aside.
2. Trim off the ends of the zucchini and keep the skin on.
3. In a medium size bowl, shred the zucchini through the large hole section of the grater.
4. Add kefir, a pinch of salt, fresh ground pepper, pesto, another 1-2 teaspoons lemon juice, and the finely chopped dill. Mix thoroughly.
5. Adjust both taste and thickness by adding salt, pepper, lemon juice, and water.
6. Let it cool in the fridge for at least one hour before serving to allow all the aromas to develop.

7. Serve in a bowl, garnished with a mint chiffonade (stack 6-7 mint leaves and roll them on the long edge into a cigar-like shape, then cut tiny ribbons.)

Tip: For a more gazpacho-type of soup, you can put everything in the blender and get a smooth version, but I personally prefer using shredded zucchini as they add a bit of texture.

Leftovers can safely be stored in the fridge for up to two days.

This soup can be an appetizer or paired with a couple of crackers as an alternative for a light lunch or snack.

It certainly is refreshing and energizing, especially in the summertime or after a workout.

Source of: probiotics, fiber, vitamins C and B-s, protein, calcium, antioxidants.  

 Supports: gastrointestinal, bone, and heart health, as well as blood sugar regulation.

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