Instructions: Combine tofu, basil, oil, lemon juice, 1/4 teaspoon salt and sprinkling of pepper in food processor or blender. Process until smooth. Transfer to small container, cover, and refrigerate at least 15 minutes or until ready to use.

This recipe yields 3/4 cup.

Comments: The fresh flavor of basil is dominant in this cooling cream. Refrigerated, it stays fresh for days. In addition to adding it to the Roasted Red Pepper Soup (see recipe), you can use this on grains, beans and vegetables.

Yield: 3/4 cup

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