Cool, creamy & refreshing, this summery chilled cucumber soup evolved from repurposing my leftover Cucumber Salad with Minty Lime Dressing. There was some left and I was in the mood for a yummy summer soup. I poured it into my Vitamix and blended it until smooth & creamy. Whether a soup or a salad, this combination of ingredients is simply delicious!
1/2 cup raw cashews soaked at least 2
hours to overnight
1/3 cup water
Grated lime peel from 1 lime
1 tsp fresh lime juice
2 small bunch’s of fresh mint
1 tsp raw honey
Dash of Himalayan salt
3-4 cucumbers, peeled, seeded and chopped
Rinse cashews, place in a high speed blender or food processor with the rest of the ingredients and blend until smooth and creamy. Season to taste with Himalayan salt. Chill until ready to serve.
Ladle into chilled bowls and garnish with a sprig of mint if desired. Makes 4-6 side dish servings.
This recipe is gluten-free, dairy-free, soy-free, grain-free, paleo, & vegan