Cold cucumber soup with crispy tofu
6 servings
60 minutes
The prototype of this recipe was the Bulgarian tarator - either a drink or a soup made from grated cucumbers. In hot weather, this cucumber liquid is seasoned with sour milk and mixed with ice. We slightly added density to the soup and enhanced the emerald hue by adding fresh spinach to the cucumbers. And for satiety, we threw cubes of fried tofu into the plate: our body needs protein in any weather, but in the summer heat, soy curd is easier to digest than meat. If you season the soup with soy yogurt instead of regular yogurt, the recipe will become vegan.
1
Prepare all the ingredients.
2
Cut the tofu into 2 cm cubes.
- Tofu: 100 g
3
Mix soy sauce, sesame oil, rice vinegar and pour this mixture over the tofu. Let it marinate for 10 minutes.
- Soy sauce: 30 ml
- Sesame oil: 10 ml
- Rice vinegar: 10 ml
4
In the meantime, work on the soup. Cut the romaine lettuce into small pieces.
- Romano lettuce: 400 g
5
Peel the cucumbers, leave the seeds if they are small, and cut them randomly.
- Cucumbers: 300 g
6
Mix the salad, chopped cucumbers, spinach, and 3 stalks of green onion.
- Romano lettuce: 400 g
- Cucumbers: 300 g
- Baby spinach: 50 g
- Spring onion: to taste
7
Dissolve yogurt in vegetable broth and pour this mixture over the vegetables.
- Yoghurt: 60 g
- Vegetable broth: 500 ml
8
Blend the soup and add salt, pepper, and lemon juice to taste. Refrigerate until serving.
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: to taste
9
Drain the marinade from the tofu, sprinkle the cubes with starch, and deep-fry until golden brown.
- Starch: 30 g
- Deep-frying oil: 200 l
10
Coat the fried tofu in sesame.
- Sesame seeds: 20 g
11
Pour the soup into bowls, top with cubes of golden tofu, and sprinkle with chopped green onions.
- Spring onion: to taste