Silken tofu thickens this cold cucumber soup while letting the flavor of fresh cucumber shine. The herbs and olive oil add an extra layer of flavor to this refreshing soup which will continue to thicken as it chills. But perhaps the best thing about the soup is that it comes together in 10 minutes in your blender!

Liv Dansky
EatingWell.com, March 2021

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Credit: Jennifer Causey

Recipe Summary

active:
10 mins
total:
2 hrs 10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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To make ahead

Refrigerate in an airtight container for up to 2 days.

Nutrition Facts

169 calories; fat 15g; sodium 297mg; carbohydrates 7g; dietary fiber 1g; protein 3g; sugars 3g; saturated fat 2g; vitamin a iu 583IU.
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