Green Cucumber Gazpacho

Another tasty cold soup recipe! Enjoy!

Green Cucumber Gazpacho

Servings:
1 Protein
2.5 Vegetables 

Suitable for all Freedom and FastTrack meal plans

Ingredients:
½ medium cucumber, chopped
¼ medium Onion, chopped
1 Tbsp fresh Italian Parsley leaves
1 small Garlic clove
1 fresh Lime, juice and zest
1 serving Tofu
1 small Tomato, chopped
1 Tbsp fresh Dill, chopped
Black pepper, to taste

Preparation:
Finely chop about 1/4 of the cucumber and set aside for garnish. Combine remaining cucumbers and all of the onion, parsley, garlic, lime juice and zest in a blender. Add the tofu and blend until smooth. (You may need to stop the blender and stir with a wooden spoon occasionally to get the ingredients moving if you don’t have a high-powered blender.)

Pour the soup into an airtight container, cover, and chill for at least 1 hour and up to 2 days. Cover and refrigerate garnishes.

When ready to serve, stir soup thoroughly with a whisk and serve in a shallow soup bowl. Garnish with the reserved cucumber, tomatoes and dill. Season with freshly ground black pepper, to taste. Serve cold.