INGREDIENTS

FOR THE CUCUMBER SOUP:

  • 2 cucumbers, peeled and roughly chopped
  • 1/2 cup cilantro
  • 1/2 pound silken tofu
  • 3/4 cup vegetable broth
  • 1 large garlic clove
  • 2 teaspoons white wine, or champagne vinegar
  • 1 teaspoon kosher salt

FOR THE PICO DE GALLO:

  • 1 large, ripe tomato, seeded and finely diced
  • 1/4 cup white onion, finely diced
  • 1/2 jalapeño pepper, seeded and minced
  • 1/2 of 1 lime, juiced
  • 2 tablespoons olive oil
  • Salt, to taste

PREPARATION

TO MAKE THE CUCUMBER SOUP:

  1. In a blender, combine all ingredients for the soup. Purée until smooth. Refrigerate at least two hours to chill before serving. Season to taste.

TO MAKE THE PICO DE GALLO:

  1. In a small bowl, combine tomato, onion, jalapeño, lime juice, and olive oil. Toss to combine. Taste for seasoning and add salt accordingly. Chill two hours before serving for flavors to develop.

TO SERVE:

  1. Ladle cold soup into chilled bowls.
  2. Carefully spoon pico de gallo onto soup so that it doesn’t plop to the bottom, but rests gently on top.

Recipe sourced from here!