Servings: 4 servings
Ingredients
- 2 large cucumbers or 6 Persian cucumbers - chopped
- 1/2 cup cashew butter or I cup raw cashews
- 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
Instructions
- If you want to make your own cashew butter, place 1 cup of raw, unsalted cashews (not roasted) in a bowl and cover with water. Let them soak for at least 2 hours at room temperature or overnight in the refrigerator. Drain and rinse the cashews before using. Soaked cashews will blend into a smooth, creamy consistency and replace the cashew butter in this recipe.
- 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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