Nothing better than a cool soup on a hot day! This vegan soup is uber tasty with its unique spices and blends of sesame, cucumber, and parsley. Tofu gives it a rich and creamy taste. Divine and delicious, this recipe is adapted from the cookbook “The Farm to Table Cookbook: The Art of Eating Locally” (which is an absolutely beautiful book whose specialty is dishes that are seasonal, and made with local ingredients). Enjoy!
Ingredients:
* 8 cups of cucumber
* 1 cup sweet onion
* 1 medium garlic clove
* 1/2 cup toasted sesame seeds
* Handful of pumpkin seeds (optional)
* 1/2 cup of Italian parsley leaves
* Zest and juice of 3 limes/lemons
* 6 ounces of firm tofu
* 1 cup of olive oil
* Salt and pepper to taste
Directions:
* Toast the sesame seeds on the stove top with olive oil. Not too high on the heat or the seeds will burn.
* In a blender, put all the ingredients together and BLEND!
* Serve cold with toppings such as diced avocados, chopped parsley, or my favorite soup addition (and salad topping, too), kale chips (especially “Pacific Northwest Kale Chips” AMAZING. AAHHHHH-MAZZZZZING. These chips are so good that you will want to eat them with or without the soup. That good.)
Let me know how you like this soup! I hope you found it as uniquely delicious as I did!
looks delish! have a great weekend!!
Hope you try it and like it!
i would put a little dill in this.. looks great, tho!
ooohhhh yum!
yum…perfect for my alkaline diet!
Great! hope you like it! We made it again last night and instead of putting kale chips on it, we put sliced avocado, which was SUPER delicious!