Raw Creamy Cucumber Soup

INGREDIENTS:

This recipe makes 6 Portions Servings

  • 1 cup (150g) raw cashews, soaked overnight
  • 2 (about 650g) cucumbers2
  • 1/4 cup (60ml) full-fat coconut milk
  • 2 tbsp (30g) basil pesto
  • 2 tbsp (30ml) lemon juice
  • 1 tbsp (17g) white miso
  • 1 tbsp (15ml) maple syrup
  • 2 cloves of garlic
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 4–5 mint leaves
  • for topping: cucumber slices, toasted pine nuts, basil leaves

METHOD:

  • Wash the cucumbers. Cut them in half lengthwise and scrape out the seeds using a teaspoon.
  • Chop the cucumbers and place them in a high-speed blender.
  • Drain the cashews and add them to the blender with all the other ingredients: coconut milk, pesto, lemon juice, miso, maple syrup, garlic, salt, ground pepper, and mint leaves.
  • Blend on high speed for 1-2 minutes or until very smooth. Taste and adjust seasonings if needed. For a nice kick, add a pinch of red pepper flakes.
  • Transfer to a large bowl or saucepan, cover and chill in the refrigerator for at least 2 hours before serving.
  • Serve fresh topped with cucumber slices, toasted pine nuts, and fresh basil. The soup will keep in the refrigerator for up to 3 days.