Another request for recipes during Hot Summer Eats: chilled soups. I love making them because it takes little more than fresh produce and about five minutes, Confession: I did run out to get a new blender before I started making these. Hopefully third time's the charm; I have despised my last two blenders. But that's a story for another time. I was bringing two chilled soups to baby shower that one of my best friends was hosting. Refreshing with just a little bit sweet and spicy, this colorful soup is my summer twist on a classic.
- 8 seedless Persian cucumbers
- 1 seedless English cucumber
- 1 block tofu (I prefer soft for a creamier texture), cubed
- 1/2 C water
- 1/2 C vegetable stock
- 1 T freshly squeezed lemon juice
- 2 T vinegar (I used a lemongrass-mint white balsamic)
- 1 bunch fresh mint
- 1/4 C chopped fresh cilanto + more for garnish
- 1/2 C chopped fresh parsley + more for garnish
- 2 t salt
- 1 t fresh ginger, finely minced
- 1/2 t ground cayenne pepper
- seedless watermelon, cubed, for garnish
- raw pumpkin seeds, for garnish
- olive oil, optional
Combine all but the last three ingredients in a mixing bowl and stir to combine. Working in batches, purée all ingredients in a blender until smooth desired texture. Chill for at least two hours before serving.
To serve, divide soup between and top with watermelon, pumpkin seeds, reserved herbs, and a drizzle of olive oil, if desired.