Cucumber Gazpacho with Mint
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 large Cucumbers | Washed, peeled, seeds removed and chopped |
| 16 oz. silken tofu, diced | |
| ½ cups water | |
| ¼ cup sweet onions | Washed, peeled and minced |
| 1 tablespoon lemon juice | |
| 1 cup fresh mint (reserve some for garnish) | Washed and trimmed |
| ¼ cup fresh cilantro | Washed, trimmed, and chopped |
| 1/4 teaspoon salt | |
| Dash ground ginger | |
| Dash cayenne pepper. | |
| ½ cup plain Greek yogurt | (optional) for garnish |
| 2 tablespoons pepitas or pumpkin seeds | (optional) for garnish |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine, cucumber, tofu, water, onion, lemon juice, mint, salt, ginger, and cayenne pepper in large a large bowl. | |
| 2 | Working in batches, puree all ingredients in a blender or food processor until smooth. Transfer gazpacho into large pitchers and refrigerate for all least 2 hours. | |
| 3 | Serve in chilled bowls and garnish with yogurt and pepitas or pumpkin seeds. |
Posted in Soup Recipes
