ABOUT THE RECIPE:

This creamy chilled soup makes a wonderful first course or light lunch for a summertime meal. It’s ideal for entertaining, as it can be prepared well in advance. The refreshing taste of the cucumber is carried by the tofu, which adds substance and stands in for the heavy cream so often called for in similar soups. Whenever I serve this, diners inevitably ask, “Are you sure there isn’t any cream in this soup?” Makes 4 servings

INGREDIENTS:

• 2 medium cucumbers, peeled, seeded, and chopped
• 12 ounces soft, firm, or extra-firm regular or silken tofu, drained and cubed
• 1⁄2 medium sweet onion, chopped
• 2 tablespoons freshly squeezed lemon juice
• 1 to 2 small cloves garlic, chopped
• 1 teaspoon brown sugar (optional)
• 1 teaspoon dried dill weed, or 1 tablespoon chopped fresh dill, (divided) plus more for garnish 
• Salt, to taste
• Freshly ground black pepper, to taste

INSTRUCTIONS:

Put the chopped cucumbers, tofu, onion, lemon juice, garlic, brown sugar and 1⁄4 teaspoon of the dried dill weed (or 1/4 tablespoon of the chopped fresh dill) in a blender and process until creamy. Transfer to a bowl and stir in the remaining dill weed. Season with salt and pepper to taste. Cover and refrigerate for 4 to 6 hours. Serve cold.