Chilled Cucumber-Lime Soup with Spearmint. Vegan, gluten-free. Serves one.
1. One large cucumber
2. 5 oz. silken tofu
3. Juice of 1 lime
4. 1/2 packet stevia
5. 1/2 tsp dried spearmint leaves
6. 1 tsp bragg's liquid aminos
7. Pinch ginger powder
8. 1 cup plant-based milk of choice (I used cashew...it's creamier than almond!)
9. Extra spearmint leaves for garnish
1. Chop your cuke and place in vitamin with all ingredients.
2. Blend low to high until very smooth (some green specks will remain--that's fine. It makes it look prettier!). Pour into large bowl and sprinkle with spearmint. Serve!