Chilled Cucumber Soup with Crispy Tofu
⏳ Time
1 hour
🥕 Ingredients
16
🍽️ Servings
6
Description
This recipe is inspired by Bulgarian tarator — a drink or soup made from grated cucumbers. In the heat, this cucumber mixture is seasoned with sour milk and blended with ice. We slightly thickened the soup and enhanced its emerald hue by adding fresh spinach to the cucumbers. For heartiness, we tossed in cubes of pan-fried tofu: protein is essential for our bodies in any weather, but in the summer heat, soy curds are easier to digest than meat. If you use soy yogurt instead of regular yogurt, the recipe becomes vegan.
Ingredients
- Romaine lettuce - 14.1 oz
- Young Spinach "Belaya Dacha" - 1.8 oz
- Cucumbers - 10.6 oz
- Scallions - to taste
- Meyer Lemon Juice - to taste
- Tofu - 3.5 oz
- Soy Sauce - 1 fl oz
- Sesame Oil - 0 fl oz
- Rice Vinegar for Sushi - 0 fl oz
- Yogurt powder - 2.1 oz
- Chicken Broth - 17 fl oz
- Starch film - 1.1 oz
- Sesame bun - 0.7 oz
- Vegetable Oil - 211 qt
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Cut the tofu into 2 cm cubes.
Step 3
Mix the soy sauce, sesame oil, and rice vinegar, and pour this mixture over the tofu. Let it marinate for 10 minutes.
Step 4
Meanwhile, prepare the soup. Chop the romaine lettuce into small pieces.
Step 5
Peel the cucumbers; if the seeds are small, you can leave them in. Cut the cucumbers into any desired shape.
Step 6
Combine the salad with the chopped cucumbers, spinach, and 3 stalks of green onions.
Step 7
Dilute the yogurt in vegetable broth and pour this mixture over the vegetables.
Step 8
Blend the soup until smooth and add salt, pepper, and lemon juice to taste. Refrigerate until ready to serve.
Step 9
Drain the marinade from the tofu, toss the cubes in cornstarch, and deep fry until golden brown.
Step 10
Coat the fried tofu in sesame seeds.
Step 11
Ladle the soup into bowls, then top with cubes of golden tofu and sprinkle with chopped green onions.
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