This creamy chilled soup is ideal for entertaining, as it can be prepared well in advance. The refreshing taste of the cucumber is carried by the tofu, which adds substance and stands in for the heavy cream so often called for in similar soups. Whenever I serve this, diners inevitably ask, “Are you sure there isn’t any cream in this soup?”
2 cucumbers
12 ounces soft regular or silken tofu, drained and cubed
1⁄2 sweet onion, chopped
2 tablespoons freshly squeezed lemon juice
1 to 2 cloves garlic, chopped
1 teaspoon brown sugar
1 teaspoon dried dill weed, or 1 tablespoon chopped fresh dill, plus more for garnish
Sea salt Freshly ground pepper
Cut 4 thin slices of cucumber and set aside for the garnish. Peel, seed, and chop the remaining cucumbers.
Put the chopped cucumbers, tofu, onion, lemon juice, garlic, brown sugar and 1⁄4 teaspoon of the dill weed in a blender and process until creamy. Transfer to a bowl and stir in the remaining dill weed. Season with salt and pepper to taste. Cover and refrigerate for 4 to 6 hours.
About 30 minutes before serving, chill four soup bowls. To serve, ladle the soup into the chilled bowls. Garnish each bowl with a cucumber slice topped with a sprinkling of dill weed. Serve immediately.
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