Vegan Cold Cucumber Soup
This easy, refreshing soup uses silken tofu for thickening while letting the flavor of fresh cucumber shine. The herbs and olive oil add an extra layer of flavor. But perhaps the best thing about the soup is that it comes together in 10 minutes in your blender! Cucumbers are low in calories, contain a good amount of water and fiber, making them ideal for hydration, healthy digestion, and weight loss. They are also rich in potassium and antioxidants and they may help lower blood sugar levels. Extra virgin olive oil is an excellent source of monounsaturated fat that helps to lower cholesterol levels. Tofu is a lean protein made from soybeans and soy has been found to reduce the risk of breast and other cancers.
Makes: 4 servings
Time to cook: 2 hours chill time + 10 minutes active time
Ingredients
2 large cucumbers (about1 pound, 6 ounces), peeled, seeded and chopped
½ cup silken tofu, drained
¼ cup extra-virgin olive oil, plus more for drizzling
¼ cup loosely packed fresh dill
¼ cup loosely packed fresh flat-leaf parsley
2 tablespoons chopped fresh chives, plus more for garnish
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon ground white pepper
1 large clove garlic, smashed
Cooking Instructions
1. Place cucumbers, tofu, oil, dill, parsley, chives, lemon juice, salt, white pepper, and garlic in a blender. Process until smooth, about 2 minutes. Transfer to an airtight container; cover and refrigerate until chilled, at least 2 hours. Divide the soup among 4 bowls. Garnish with a drizzle of oil and additional chives, if desired.
Nutrition per serving
169 calories; 15 grams fat; 2 grams saturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugar; 3 grams protein; 297 milligrams sodium.
Recipe by Amanda Holstein, Eatingwell.com
