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.