For a refreshing sip, serve this delicate cucumber soup all summer long for lunch, supper, or a welcome first course. Basil adds a seasonal flavor, while raw cashews stand in beautifully for the cream. It’s so quick-to-prepare too!
ABOUT THE RECIPE:
This chilled Cashew, Cucumber and Basil Soup makes a refreshing lunch or elegant first course for any warm-weather meal. The cashews impart a rich, creamy texture, while the cucumbers and basil provide classic summer flavors.
Makes 4 servings
INGREDIENTS:
3 cups peeled, seeded, and chopped cucumbers
1 cup raw cashews (see note)
½ cup plus 2 tablespoons water, plus more as needed
2 tablespoons freshly squeezed lemon juice
1/8 teaspoon salt, plus more as needed
1 small clove garlic, minced
1½ tablespoons chopped fresh basil
4 sprigs fresh basil, for garnish
INSTRUCTIONS:
Put the cucumber, cashews, water, lemon juice, salt and garlic in a blender and process until smooth. If the soup is too thick, add more water to reach the desired consistency. Add the chopped basil and pulse several seconds more. Season with more salt, if desired, to taste. Transfer to a container, cover and refrigerate 3 to 4 hours until well-chilled. Serve cold, in soup bowls, garnished with a basil sprig or a few slices of fresh cucumber.
Chef's note: If you'd like a "creamier" soup, you can soak the cashews first. To do so, put the raw cashews in a small bowl and cover with 3/4 cup water. Refrigerate for 1 to 3 hours. Drain the cashews in a fine-screened sieve, then rinse them thoroughly in cold running water. Then drain them again. Proceed with recipe as directed.
Ingredients
Directions
ABOUT THE RECIPE:
This chilled Cashew, Cucumber and Basil Soup makes a refreshing lunch or elegant first course for any warm-weather meal. The cashews impart a rich, creamy texture, while the cucumbers and basil provide classic summer flavors.
Makes 4 servings
INGREDIENTS:
3 cups peeled, seeded, and chopped cucumbers
1 cup raw cashews (see note)
½ cup plus 2 tablespoons water, plus more as needed
2 tablespoons freshly squeezed lemon juice
1/8 teaspoon salt, plus more as needed
1 small clove garlic, minced
1½ tablespoons chopped fresh basil
4 sprigs fresh basil, for garnish
INSTRUCTIONS:
Put the cucumber, cashews, water, lemon juice, salt and garlic in a blender and process until smooth. If the soup is too thick, add more water to reach the desired consistency. Add the chopped basil and pulse several seconds more. Season with more salt, if desired, to taste. Transfer to a container, cover and refrigerate 3 to 4 hours until well-chilled. Serve cold, in soup bowls, garnished with a basil sprig or a few slices of fresh cucumber.
Chef's note: If you'd like a "creamier" soup, you can soak the cashews first. To do so, put the raw cashews in a small bowl and cover with 3/4 cup water. Refrigerate for 1 to 3 hours. Drain the cashews in a fine-screened sieve, then rinse them thoroughly in cold running water. Then drain them again. Proceed with recipe as directed.
