Cold Cucumber Soup
Ingredients
- 3 medium cucumbers
- 1 cup cashews
- 2 cloves garlic
- 1/2 cup olive oil
- 1 T sherry vinegar
- 1-1.5 cups cold water
- salt to taste
- sliced cucumbers, borage flowers, cracked pepper, olive oil, fresh herbs to garnish
Instructions
- Soak cashews in warm water for a minimum of 1 hour up to 4 hours.
- Peel cucumbers and slice them into large chunks.
- When ready to make the soup, drain and rinse the cashews and add them to a high-speed blender with the peeled cucumbers, garlic, sherry vinegar, olive oil and salt.
- With the blender running, slowly pour in water until desired consistency is reached.
- Chill soup in the refrigerator for a minimum of 1 hour.
- Serve cold with extra sliced cucumbers, borage flowers, fresh herbs, cracked black pepper or anything else that makes you happy.