Cucumber Soup with Watermelon and Mint

By blum099

Ingredients

• 8 large cucumbers, seeded and chopped
• 1 block (1-pound) silken tofu, drained
• 1/2 cup ice-cold water
• 1/2 small sweet onion, thinly sliced
• 3 tablespoons (about 1 lemon) lemon juice
• 1 bunch fresh mint, stems removed, chopped and divided
• 2 teaspoons salt
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon cayenne pepper
• 2 cups seeded and diced watermelon
• Extra-virgin olive oil

Details

Adapted from jovinacooksitalian.com

Preparation

Step 1

Combine the first 9 ingredients in a large bowl, setting aside 2 tablespoons of mint and stir to combine. Working in batches, purée allthe ingredients in a blender or food processor until smooth. Transfer soup to a large pitcher, cover, and refrigerate at least 2 hours or up to 8 hours.

Before serving, taste soup and adjust seasonings, if needed. Divide soup between chilled bowls and top evenly with watermelon, reserved chopped mint and a drizzle of olive oil.