Photo: Kumi King
Cold Cucumber Soup Recipe by Kumi King
Cucumber is known for its cooling properties, which is why it’s perfect to have in the summertime. In this recipe, I have used cucumber to make a simple and refreshing soup. Tofu is another essential ingredient in this soup as it adds a creamy texture and helps to keep you full. Be sure to give this recipe a try, I’m sure that you will enjoy it!
Makes: 2 Servings
Prep Time: 10 mins
Cooking Time: 15 mins
Ingredients:
3 fresh cucumbers (Remove the tips of the cucumbers. You can peel the cucumber if you
prefer)
¼ onion, sliced thinly
30 grams silky tofu (I used Kinugoshi Tofu)
1 litre vegetable broth
½ tsp salt
A pinch of white pepper
½ tbsp sesame oil
½ tsp chopped parsley
Method:
Slice the cucumbers in half lengthwise then chop them into 2cm-long sections.
Add the sesame oil in a medium size pot. Once the oil is warm enough, place the thinly sliced onion in the pot and cook them till they are soft. Then add the chopped cucumbers and a few pinches of salt and pepper.
After 2-3 minutes, add the vegetable broth and sliced tofu into the pot and bring it to a simmer. Cook till the cucumbers have softened. Give the soup a taste and adjust the salt and pepper according to your liking.
Once the cucumbers have softened, remove the pot from the stove. Then, place a bowl of ice water below your pot containing the soup to cool it down.
When the soup is cool enough to touch, transfer all the soup content into a blender and blend everything until smooth. Keep the blended soup in the fridge till it reaches your preferred temperature.
Garnish with some chopped parsley and serve!
