Cooking Instructions
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Step 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.
Step 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.
Step 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!
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