✓ 5 cups English cucumbers peeled, seeded and cut into cubes
✓ 2 garlic cloves
✓ 5 fresh basil leaves
✓ 2 green onions/scallions sliced
✓ 1 ½ cups vegetable broth
✓ 2 tablespoons lemon juice
✓ ½ or 1 teaspoon salt to taste
✓ ½ teaspoon white pepper
✓ Garnish with ¼ cup fresh dill, de-stemmed and chopped
Instructions
Place tofu, cucumbers, garlic, basil, green onions, vegetable broth, lemon juice, salt and white pepper in a blender. Process until completely smooth, 1-2 minutes.
Transfer to an airtight container and put in the refrigerator for at least 2 hours.
Ladle the soup into bowls and top with the fresh dill.
