4.6/5
(9 Votes)
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
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.
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