This refreshing cold soup is one that I often serve to summer company.

Cool Curried Zucchini and Carrot Soup

1 tablespoon olive oil
1 medium onion, quartered and thinly sliced
2 medium carrots, peeled and grated
2 medium zucchinis, grated
1 (12.3-ounce) package firm silken tofu
1 (16-ounce) can great northern or cannellini beans, drained and rinsed
1/4 cup minced fresh parsley
3 to 4 cups rice milk, or as needed
2 teaspoons good-quality curry powder
2 tablespoons minced fresh dill, or more, to taste
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste

1. Heat the oil in a medium skillet. Add the onion and sauté over medium-low heat until golden.
2. Add the carrot and a small amount of water, just enough to keep the bottom of the skillet moist. Cover and cook over medium heat for 3 minutes. Add the zucchini and continue to cook, covered, until the carrot and zucchini are tender but not overdone, about 3 minutes longer. Uncover and set aside until needed.
3. Combine the tofu, half of the beans, the parsley, and 1 cup of the rice milk in a food processor. Process until smoothly pureed.
4. Transfer the puree to a serving container. Stir in the carrot and zucchini mixture, the remaining beans, and enough additional rice milk to give the soup a flowing, medium-thick consistency. Stir in the curry and dill, then season with lemon juice, salt, and pepper.
5. Allow the soup to stand for an hour or so to allow the flavors to blend, then serve at room temperature. Or refrigerate the soup for an hour or two and serve chilled.

Makes 6 servings.

Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.