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GreenLite Recipe: Cool Cucumber Tofu Soup

This recipe is suggested by a GreenLite Medicine client, who substituted tofu for yogurt. She ended up liking the tofu version even better than the original yogurt recipe. Requiring only 5 minutes of preparation, this is a perfect refreshing dish for a warm summer day!

Ingredients (4 servings)

  • 4 Persian cucumbers (the small ones)
  • 14 oz soft/silken tofu
  • 5-10 mint leaves
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cumin powder
  • 1/3 teaspoon grated ginger
  • 2 tablespoons lemon juice
  • 1 to 3 Thai green chillies (Optional)
  • Salt to taste
  • Water, as needed, to get soupy consistency
  • 2 tablespoons salsa, for topping

Instructions

  • Chop persian cucumbers roughly into 4 inch pieces.
  • Drain tofu. Puree all ingredients in batches in a blender till the mixture reaches a smooth soup like consistency. Top with salsa and enjoy!

Units per serving:

  • Protein: 1.5
  • Carbohydrate: 1

Nutrition facts per serving:

  • 94 Calories (36 calories from fat)
  • 4g Fat
  • 10g Protein
  • 5.5g Net Carbs

Original recipe from a GreenLite client. A healthy adaptation by GreenLite Medicine.

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