Plan making this soup a head of time. It taste really delicious, definitely your family and friends will love this soup!
11/2 cups kefir (plain whole milk, or yogurt, not Greek-style)
1/2 cup sour cream (or creme fraiche)
2 cucumbers (large, about 1 1/2 pounds, peeled, seeded, and chopped)
1/2 avocado (medium, chopped)
21/2 green onions (chopped)
1 Serrano chile (chopped)
2 tbsp chopped cilantro
1/4 tsp ground cumin
1/4 tsp dried oregano leaves, crushed
salt (to taste)
cheese (crumbled Cotija, can substitute feta)
Making this soup can only take minutes. Place in a blender all the ingredients and blend until fully smooth. You can refrigerate first or serve immediately. When serving this soup, garnished it with avocado, chopped tomato, cilantro, and crumbled Cotija cheese.
First step is to preheat the oven to 425°. Then lightly grease a doughnut pan.
Next is to combine the in a large bowl the sugar, flour, baking powder, nutmeg and salt then stir to combine.
Combine in another bowl the kefir, honey, eggs, butter, and vanilla then use a whisk to stir. After that, pour the liquid mixture to the flour mixture and whisk until combined.
Using the piping bag, fill the doughnut pans with the batter. Or you can use a spoon to put the batter into the doughnut pans.
Afterwards, bake in the center of the oven for about 9 minutes until the bottom is golden. Allow it to cool then top it with the berry icing.
For berry icing, cook over medium heat the berries with sugar and a couple tablespoons of water until berries are turned to sauce. Then strain into a bowl to remove the seeds and 1 1/2 cups of powdered sugar and 1/2 tsp vanilla extract. Mix well.