Chilled Avocado-Tofu Soup with Cucumber and Basil

• 200 g chilled extra-firm tofu, drained and ready to eat — Extra-firm tofu prepared with nigari
• 90 g chilled avocado flesh — Avocado
• 80 g chilled cucumber with peel — Cucumber with peel
• 5 g fresh basil leaves — Fresh basil leaves
• 10 g fresh lemon juice — Fresh lemon juice
• 15 g raw shelled pumpkin seeds — Raw pepitas
• 150 g cold potable water — Potable water
• 0.3 g fine salt — Fine salt

Method

1. 1Toast and cool the pepitasToast all 15 g pepitas in a dry skillet over medium-low heat for 2 to 3 minutes, stirring until lightly golden. Transfer to a plate and leave to cool for 5 minutes while making the soup.8 minLook for: The seeds smell nutty and are no longer warm when used as a topping.Safety: Move toasted seeds out of the hot pan promptly so residual heat does not burn them.
2. 2Prepare the chilled produceWash and dry the cucumber and basil. Chop the cucumber, scoop the measured avocado flesh from its skin, and tear the basil leaves.Look for: The avocado is ripe without brown areas, and the cucumber pieces fit comfortably in the blender.Safety: Keep the produce refrigerated until preparation and use a stable cutting board.
3. 3Prepare the tofu and cold waterDrain the chilled tofu, break it into small pieces, and measure 150 g refrigerator-cold drinking water. Put both in the blender jug.Look for: The tofu has no packaging liquid and the water feels cold to the touch.Safety: Use plain tofu labeled ready to eat. A cook-before-eating product requires separate package cooking and chilling before this recipe.
4. 4Blend the soupAdd all avocado, cucumber, basil, lemon juice, and fine salt to the tofu and water. Blend for 60 to 90 seconds, stopping once to scrape, until smooth.1 min 30 secLook for: The soup is thick but pourable from a spoon, with no large cucumber or tofu pieces.Safety: Switch off and unplug the blender before reaching near the blade.
5. 5Keep the soup coldScrape the soup into a covered serving bowl and return it to the refrigerator for 3 minutes while the toasted seeds finish cooling. Stir once before serving.3 minLook for: The soup feels chilled, and its surface is smooth after stirring.Safety: This short rest maintains chilled ingredients; room-temperature ingredients need additional refrigerator chilling time.
6. 6Top and serveScatter all cooled toasted pepitas over the chilled soup. Serve the complete bowl as one lunch portion with a spoon.Look for: The seeds remain crunchy on the thick cold soup rather than becoming soggy in storage.Safety: Serve promptly and keep any leftover soup below 40°F (4°C).