Equipment
Ingredients
Soup Base
- 400 g english cucumber, roughly chopped, peel left on for color
- 150 g leek, white and light green parts only, thinly sliced and washed
- 100 g baby spinach, fresh, packed
- 500 ml vegetable broth, low sodium
- 15 ml olive oil
- 2 garlic, minced
- 5 g salt
- 1 g white pepper, ground
Savory Tofu Garnish
- 200 g silken tofu, drained and cut into 1cm cubes
- 15 ml tamari
- 10 ml toasted sesame oil
- 2 g smoked paprika
Nutrition (per serving)
Method
Gently combine the diced silken tofu, tamari, toasted sesame oil, and smoked paprika in a small mixing bowl. Stir very carefully to avoid breaking the delicate tofu, then cover and place in the refrigerator to marinate.
Heat the olive oil in a saucepan over medium heat. Add the sliced leeks and minced garlic. Cook gently until the leeks are completely softened and translucent, about 5 to 7 minutes, taking care not to let them brown.
Pour the vegetable broth into the saucepan with the leeks. Bring the liquid to a gentle simmer at 90C/195F. Stir in the salt and white pepper, then immediately remove the saucepan from the heat.
Add the fresh baby spinach to the hot broth mixture off the heat. Stir continuously until the spinach just wilts into the liquid, which should take about 1 minute. This brief exposure to heat preserves its vibrant green chlorophyll.
Transfer the warm broth and spinach mixture into a blender. Add the raw, chopped english cucumber. Blend on the highest speed for 2 minutes until the soup is completely smooth and emulsified.
Pour the blended soup into a large storage container. Cover tightly and chill in the refrigerator for at least 2 hours, or until thoroughly cold.
Divide the chilled soup among shallow serving bowls. Carefully spoon the marinated silken tofu and a drizzle of its marinade into the center of each bowl just before serving.
Chef's Notes
- Retaining the cucumber peel is vital not only for adding a crisp, vegetal note, but primarily to reinforce the soup's striking green color.
- Rapid cooling sets the color of green vegetables. For professional-level presentation, you can chill the blended soup over an ice bath before moving it to the refrigerator.
- White pepper is preferred here to maintain the pure color of the soup without introducing black specks, while providing an earthy, lingering warmth that contrasts the cold temperature.
- Silken tofu provides a luxurious, custard-like texture that acts as a savory counterpart to the bright, acidic notes of the soup base. Handle it with extreme care using a silicone spatula.
Storage
Refrigerator: 2 days — Store soup and tofu garnish in separate airtight containers. Color may fade slightly after the first day.
