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Mild silken tofu absorbs the flavors of foods its paired with, making it the perfect base for this cold soup laced with fresh dill and green onions. Pack the soup into a 1-quart, wide-mouthed thermos and serve in paper cups.
1. Grate half of 1 cucumber into large bowl. Coarsely chop all remaining cucumber.
2. Purée chopped cucumber, tofu, lemon juice, dill and 1/4 cup water until smooth in blender or food processor.
3. Add tofu mixture and green onions to grated cucumber, and stir to combine. Cover and chill 1 to 2 hours before serving.
- Calories 59
- Carbohydrate Content 5 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 1 g
- Protein Content 5 g
- Saturated Fat Content 0 g
- Sodium Content 321 mg
- Sugar Content 3 g