Chilled Cucumber and Dill Soup

Chilled Cucumber and Dill Soup

Last week the temperature in Sacramento exceeded 100 degrees. I was a MESS! I had gone for a run and used all the possible energy in my body. I needed a simple, protein rich, creamy, COLD dinner! I was too lazy to make a salad, so I busted out the blaneder. 5 minutes later, I had dinner!

Ingredients:

2 medium cucumbers, peeled, seeded, and chopped

12 ounces soft or silken organic tofu, drained and cubed

2 tbs fresh lemon juice

1 tsp dried dill, or 1 tablespoon chopped fresh dill (save a bit for garnish)

1/2 medium sweet onion, chopped

1 to 2 cloves garlic, chopped

1 tsp vegan brown sugar

Sea salt and pepper (to taste)

1 tsp cumin

Preparation:

Place all of the ingredients in a blender and wiz until nice and creamy! You can serve some right away! This soup is best when chilled for several hours.