In large saucepan, add a splash of water and onion. Sweat onion until soft and clear, adding another splash of water as needed. Do not brown.

Trim leeks and rinse thoroughly to remove any grit. Chop white and light green parts only and add to onions along with potatoes, garlic, and stock. Bring to a gentle boil. Reduce heat to medium, and with lid ajar, cook until vegetables are soft and tender, about 20 minutes. Remove from heat and set aside just until cool enough to purée.

In high-speed blender, add bisque and tofu. Whirl until smooth. Add a splash more water for a thinner consistency, if you wish, although because this is being served cold, you’ll want it a little thicker. Add a pinch of salt and pepper to taste, if needed. Refrigerate until chilled. Bisque can be refrigerated for a few days or frozen.

In mini high-speed blender, combine Jalapeno Verde Swirl ingredients. Whirl at high speed until mixture is smooth and creamy. Add a splash of water if needed for a totally creamy consistency. Transfer to a squeeze tube and refrigerate.

To serve, ladle cold soup into serving bowls and dollop with Jalapeno Verde Swirl.