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Servings:

Chilled Cucumber Soup

On a hot summer day, noone wants to cook. You don’t have to with this light, refreshing chilled cucumber soup! A delicious, quick starter to any al fresco meal!

Total Time

20min

4.5

4 Ratings

Author: Garlic & Zest

Servings:

Ingredients

Cucumber Soup

•

English Cucumbers , peeled, roughly chopped

•

1/2 cup

Fresh Cilantro

•

8 oz

Silken Tofu

•

6 fl oz

Vegetable Broth

•

1 clove

Garlic

•

2 tsp

White Wine Vinegar

or Champagne Vinegar

•

1 tsp

Kosher Salt

Pico de Gallo

•

Large Ripe Tomato , deseeded, finely diced

•

4 Tbsp

White Onions , finely diced

•

1/2

Jalapeño Pepper , deseeded, minced

•

1/2

Lime , juiced

•

2 Tbsp

Olive Oil

•

to taste

Salt

Cooking Instructions

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 (2 tsp) , and Kosher Salt (1 tsp) for the soup. Puree until smooth. Refrigerate at least two hours to chill before serving. Season to taste.

In a small bowl combine Tomato (1) , White Onions (4 Tbsp) , 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.

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!

Author's Notes

You can substitute regular kirby cucumbers, just be sure to remove the seeds. The seeds are negligible in the hot house variety, so I skip that step.

Nutrition Per Serving

CALORIES

123

FAT

8.3 g

PROTEIN

4.0 g

CARBS

8.9 g