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. Ingredients 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 peppe...