Cucumber Cashew Soup Recipe

Cucumber Cashew Soup Recipe

Ingredients

Makes 4 servings

• ¾ cup raw unsalted cashews
• 1 garlic clove, crushed
• 1/2 teaspoon salt
• 1 cup plain unsweetened soy milk
• 2 medium English cucumbers, peeled and chopped
• 2 tablespoons chopped green onions
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced fresh parsley
• 2 teaspoons minced fresh dillweed or 1/2 teaspoon dried
• 1 tablespoon snipped fresh chives, for garnish

Method

1. In a blender or food processor, grind the cashews to a fine powder
2. Add the garlic and salt, blending until to form a thick paste
3. Add 1/4 cup of the soy milk and blend until smooth and creamy
4. Add the cucumbers, green onions, lemon juice, parsley and dillweed and process until smooth
5. Add the remaining ¾ cup soy milk and process until well blended
6. Transfer the mixture to a large container, cover and refrigerate until well chilled and flavors are blended, 2 to 3 hours
7. Taste, adjusting seasonings if necessary
8. Ladle the soup into bowls, garnish with chives and serve

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