Vegan Cold Cucumber Soup

Ingredients

• 2 large cucumbers (about 1 pound, 6 ounces), peeled, seeded and chopped
• ½ cup silken tofu, drained
• ¼ cup extra-virgin olive oil, plus more for drizzling
• ¼ cup loosely packed fresh dill
• ¼ cup loosely packed fresh flat-leaf parsley
• 2 tablespoons chopped fresh chives, plus more for garnish
• 2 tablespoons lemon juice
• ½ teaspoon salt
• ¼ teaspoon ground white pepper
• 1 large clove garlic, smashed

Directions

1. Place cucumbers, tofu, oil, dill, parsley, chives, lemon juice, salt, white pepper and garlic in a blender. Process until smooth, about 2 minutes. Transfer to an airtight container; cover and refrigerate until chilled, at least 2 hours. Divide the soup among 4 bowls. Garnish with a drizzle of oil and additional chives, if desired.