Cucumber Gazpacho
A silky-smooth, no-cook soup of cucumber, cilantro, silken tofu, and lime—ready in minutes and perfect for hot days.
Ingredients
- ¼ small red onion chopped
- 1 –2 garlic cloves peeled
- 1 large English cucumber chopped
- ¼ cup cilantro with stems
- 2 Tbsp lime juice or vinegar
- ¼ cup silken tofu plus more to taste
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp olive oil plus extra for garnish
Instructions
- Combine all ingredients in a high-power blender; blend until smooth.
- Taste and adjust tofu for creaminess, salt, or pepper.
- Chill in the fridge for at least 3 hours or overnight.
- Serve cold, garnished with diced cucumber, red onion, cilantro, and a drizzle of olive oil.
Notes
Prep Time: 10 minutes
Chill Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 4