Creamy Cucumber Soup

• 2 medium-size cucumbers, peeled (about 1 lb.)
• 1 13 cups firm silken tofu, drained (about 10 oz.)
• 2 Tbs. fresh lemon juice
• 1 Tbs. chopped fresh dill
• 6 green onions, chopped (about 13 cup)

1. Grate half of 1 cucumber into large bowl.
2. Coarsely chop all remaining cucumber.
3. Puree chopped cucumber, tofu, lemon juice, dill and 1/4 cup water until smooth in blender or food processor.
4. Add tofu mixture and green onions to grated cucumber, and stir to combine.
5. Cover and chill 1 to 2 hours before serving.

cucumbers, silken, lemon juice, dill, green onions

Taken from www.vegetariantimes.com/recipe/creamy-cucumber-soup/ (may not work)