Hello!
Welcome to the first post in my new 5 Minute Eats series. I want to demonstrate that eating well doesn’t take a lot of time or effort so recipes in this series can all be made in five minutes or less.
This Chilled Cucumber Soup is inspired by a dish my American friend Sara once made for me in Shanghai. It’s perfect for hot weather as it’s amazingly cooling and refreshing. It packs quite a protein punch, too, containing 300 grams of soft tofu, which gives it a soft, natural set yoghurt texture.
For dinner I’d serve it as a first course but for lunch I’d eat it as is with a salad and piece of fruit. Enjoy!
Dietary Notes: Gluten-Free, Sugar-Free, Nut-Free, Low Carbs, Low Fat, Vegetarian, Vegan.
Do you like chilled soups? What’s your favourite?
5 Minute Eats: Chilled Cucumber Soup
Author: Christina Soong-Kroeger
Recipe type: Appetizer, Soup
Cuisine: Australian
A quick and tasty summer soup
Ingredients
- 1 large cucumber, peeled and roughly chopped
- 300 grams soft tofu
- 4-5 tablespoons lemon juice
- ¼ teaspoon hot cayanne pepper
- Salt and pepper to taste
Instructions
- Blend all ingredients and chill until required.
