I made this recipe after our first Greenmarket day of 2016. I had been standing outside for 13 hours during a heat wave, and only wanted to go home and sip icey cold, mild-flavored things for dinner in my glamorously fan-cooled apartment. This light green concoction did the trick, and I imagine I'll be stirring it up in bulk through the end of August.
2 Tbs Butter or vegan butter alternative
1 Green onion, sliced
14 oz Silken tofu, cut into cubes
1 quart Vegetable stock
2 Cucumbers, peeled and cubed
1 head Lettuce, shredded
Sea salt and freshly ground black pepper
1. Melt the butter or butter alternative in a large saucepan over medium-low heat. Add the onion, cover, and sweat gently for about 10 minutes, until soft. Add the stock and tofu. Bring to a boil, then simmer for about 10 minutes. Add the cubed cucumbers and shredded lettuce, return to a boil, and simmer for a further 4 minutes.
2. Purée the simmered mixture in a blender, and stir well. Season with salt and pepper.
3. Leave to cool completely, then chill for a couple of hours. Serve chopped with croutons and a swirl of something creamy.