Vegan Cold Cucumber Soup
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!
Ingredients
- 2 large cucumbers (about 1 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
Directions
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