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Cashew, Cucumber and Basil Soup



This cold Cashew, Cucumber and Basil Soup makes a refreshing warm-weather lunch or elegant first course for any summer meal. The cashews impart an authentic creamy texture, while the cucumbers and basil provide classic seasonal flavor.

Makes 4 servings



3 cups peeled, seeded and chopped cucumbers
1 cup raw cashews
½ cup plus 2 tablespoons filtered or spring water, plus more as needed
2 tablespoons freshly squeezed lemon juice
1/8 teaspoon sea salt, plus more as needed
1 small clove garlic, minced
1½ tablespoons chopped fresh basil
4 sprigs fresh basil, for garnish



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 five seconds more. Season with more salt, to taste. Transfer to a container, cover and refrigerate 3 to 4 hours. Serve well-chilled, in soup bowls, garnished with a basil sprig.