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High Protein Cucumber Gazpacho

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Prep Time 30 minutes
Total Time 30 minutes
Servings: 3 Servings
Ingredients Method

Ingredients
  

  • 2 large cucumbers seeds removed and cut into chunks
  • 1/2 block silken tofu
  • 1-2 garlic cloves minced
  • 2 tbsp tahini
  • juice from 2 limes
  • 2 cups total fresh mint and basil removed from stems and coarsely chopped
  • 3 stems fresh dill
  • 2 scallions
  • 1/2 avocado
  • 1/2 cup water optional
  • salt, paprika, dill, olive oil for garnish

Method
 

  1. Drain the tofu to remove excess water, at least 10 minutes.
  2. Remove the seeds from the cucumber and chop into small chunks. (I kept the peels on, but if you want a smoother soup you can peel them). Place in the freezer while you prepare the other ingredients to chill, or freeze ahead of time for several hours to prevent having to chill the soup later.
  3. Add the tofu, garlic, tahini, and lime juice to a food processor and blend until very smooth.
  4. Add 1/4 cup water, mint, basil, dill, scallions, and avocado. Blend.
  5. Add the cucumber and blend until almost smooth (there will be some chunks because of the peel.) Here, you may want to add more water depending on the desired consistency.
  6. Chill for 1-2 hours before serving. (Or, you can use ice cubes instead of the water to not have to chill.) Garnish with additional spices/oil as desired. Enjoy!