In a blender, combine the English Cucumber (2), Fresh Cilantro (1/2 cup), Silken Tofu (0.5 pound), Vegetable Broth (6 fluid ounce), Garlic (1 clove), White Wine Vinegar (2 teaspoon) and Kosher Salt (1 teaspoon). Puree until smooth. Refrigerate at least two hours to chill before serving. Season to taste.
In a small bowl combine the Tomato (1), White Onion (1/4 cup), Jalapeño Pepper (1/2), Lime (1/2), and Olive Oil (2 tablespoon). Toss to combine. Taste for seasoning and add Salt (to taste) accordingly. Chill two hours before serving for flavors to develop.
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!