The cool, refreshingly simple purée of cucumber, herb-y cilantro, and spicy pico-de-gallo make this soup a perfect dish for a hot day.
Total Time
2hr 20min
4.5
4 Ratings
Author: Garlic & Zest
Servings:
6
Ingredients
•
2
English Cucumbers
, peeled, roughly chopped
or Kirby Cucumbers with the Seeds Removed
•
1/2
cup
Fresh Cilantro
•
8
oz
Silken Tofu
•
6
fl oz
Vegetable Broth
•
1
clove
Garlic
•
1/2
Tbsp
White Wine Vinegar
or Champagne Vinegar
•
1
tsp
Kosher Salt
•
1
Tomato
, deseeded, diced
•
1/4
cup
White Onions
, diced
•
1/2
Jalapeño Pepper
, deseeded, minced
•
1/2
Lime
, juiced
•
2
Tbsp
Olive Oil
•
to taste
Salt
Cooking Instructions
1.
In a blender, combine the English Cucumbers (2), Fresh Cilantro (1/2 cup), Silken Tofu (8 oz), Vegetable Broth (6 fl oz), Garlic (1 clove), White Wine Vinegar (1/2 Tbsp) and Kosher Salt (1 tsp). Puree until smooth. Refrigerate at least two hours to chill before serving. Season to taste.
2.
In a small bowl combine the Tomato (1), White Onions (1/4 cup), Jalapeño Pepper (1/2), Lime (1/2), and Olive Oil (2 Tbsp). Toss to combine. Taste for seasoning and add Salt (to taste) accordingly. Chill two hours before serving for flavors to develop.
3.
To serve, ladle cold soup into chilled bowls. Float one or two slices of cucumber on the soup and carefully spoon pico de gallo over the soup and sliced cucumber. Be careful so that the garnish doesn't plop to the bottom, but rests gently on top. Enjoy!
Nutrition Per Serving
CALORIES
86
FAT
5.7 g
PROTEIN
2.7 g
CARBS
6.2 g
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