Читать книгу The Tofu Cookbook: Over 150 quick and easy recipes - Leah Leneman - Страница 14
Chilled cream of cucumber soup
ОглавлениеHere is a cold, creamy (but very low-fat) soup that is ideal for a hot summer’s day.
| IMPERIAL/METRIC | AMERICAN | |
| 1 | cucumber | 1 |
| 1 | onion | 1 |
| 1 pint (570ml) | vegetable stock or water | 2½ cups |
| 1 tbs | soy sauce | 1 tbs |
| ½ lb (225g) | soft or medium tofu | 1 cup |
| 1 tbs | vegetable oil | 1 tbs |
| as required | sea salt | as required |
| as required | freshly ground black pepper | as required |
1 Peel and dice the cucumber, keeping some back for garnish. Chop the onion.
2 Put the stock or water, soy sauce, cucumber and onion in a saucepan, and bring to the boil. Lower the heat, cover, and simmer for about 15 minutes.
3 Put the tofu, oil and contents of the saucepan into a liquidizer and blend thoroughly.
4 Season to taste, cool, then chill. Garnish with the reserved cucumber before serving.
