With this chilled soup, the crispness of cucumbers meets the vibrant tang of lime juice, while the subtle sweetness of honey complements the fresh aroma of basil. Elevating the experience is the velvety richness of cashew butter, lending a luscious creaminess that’s both satisfying and indulgent. No cooking is required and after a few hours in the fridge, this cucumber soup will be so creamy, cool, bright, and refreshing that you won’t be able to resist going back for seconds. I blend the fresh basil into the soup and use some fresh chopped chives for garnish. Whether it’s a light summer lunch or an elegant appetizer, this chilled soup is a beautiful blend of flavors and textures, promising to satisfy your palate on even the warmest days.
Ingredients
- 2 large cucumbers or 6 Persian cucumbers - chopped
- 1/2 cup cashew butter
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 1/4 cup fresh basil leaves
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- cold water to thin soup, if necessary
- extra-virgin olive oil for garnish
- thinly sliced cucumbers for garnish
- freshly chopped chives or basil (optional) for garnish
Servings: servings
Instructions
- In a high speed blender, combine the chopped cucumbers, cashew butter, lime juice, honey, fresh basil leaves, salt and pepper and blend until smooth. Taste the soup and adjust the seasoning. If the soup is too thick you can thin it with cold water, a little bit at a time. Chill the soup for at least 4 hours. When you're ready to serve the soup, remove from the refrigerator and give it a stir. Serve the soup in bowls and garnish with thinly sliced cucumber, a drizzle of olive oil and fresh chopped herbs.
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