Cold Cucumber Tofu Soup
Cold cucumber tofu soup is a refreshing, light, and healthy dish that is perfect for a hot summer day. It is vegan, gluten-free, and packed with nutrients. This soup is an excellent source of protein and calcium, thanks to the tofu. It is also low in calories, making it ideal for those who are trying to lose weight. However, people with a soy allergy should avoid this dish.
Allergen Information: Contains Soy
Nutrition Facts
Per serving
Energy
65 kcal
Protein
5 g
Carbs
8 g
Fat
2 g
Fiber
2 g
Ingredients
Cucumber
1 cup, chopped (200g)
Garlic paste
1 tsp (5g)
Chopped Onion
0.25 small cup (30g)
Grated Ginger
1 tbsp (10g)
Mint leaves
0.25 small bowl (25g)
Common Salt
0.25 tsp (1.5g)
Black Pepper
1 tsp (2g)
Tofu
100 gm (100g)
Instructions
Preparation
Peel and chop the cucumber
Wash and chop the mint leaves
Cut the tofu into small cubes
Cooking Steps
In a blender, puree the chopped cucumber, garlic, ginger, and water until smooth.
Add the cubed tofu, chopped green onion, and chopped mint leaves to the blender. Pulse a few times to combine, but leave some texture.
Add salt and pepper to taste.
Chill the soup in the refrigerator for at least 30 minutes before serving.
Garnish with additional mint leaves, if desired.