Zucchini Cashew Soup
Soup in the summer? This is a chilled, no-cook soup that's refreshing and light. And you can make it as thin or as chunky as you like.
Ingredients
- 1 oz raw cashews (about 17 nuts)
- 1½ cups water divided
- 1 large zucchini* cut into chunks
- Himalayan salt** to taste
- Fresh herbs like basil or dill to taste
Instructions
- Soak cashews in a bowl filled with enough water to cover the cashews for about an hour, or until softened.
- Cut zucchini into chunks and steam in the microwave.
- Combine cashews, zucchini, salt, and seasonings in a blender and mix until creamy, adding water until it's the desired consistency.
- For a chunkier soup, add steamed chopped vegetables.
- Enjoy!
Notes
*Can replace with 2 smaller zucchinis.
**Can replace with liquid aminos.