Chilled Cucumber-Cashew Soup
Servings: 8-10 | Time: 2 hours
Directions
In a 2-cup measure, combine cashews and half-and-half. Let stand for 20 minutes.
Add half of the cashew mixture and half of the cucumbers to a blender container. Cover and blend until very smooth. Strain through a fine-mesh sieve. Add the remaining cashew mixture, remaining cucumbers, green onions, sour cream, lemon juice, champagne vinegar, dill weed, parsley, and cumin to blender container; cover and blend until smooth. Strain and combine with first mixture. Discard solids.
Season to taste with salt and pepper. Cover and refrigerate for 2 hours or until thoroughly chilled. Garnish with dill weed, julienned pieces of cucumber, and shredded lemon peel, as desired. Makes six servings.
Ingredients
½ cup roasted, unsalted cashews
1¼ cups half-and-half
3 pounds cucumbers, peeled, seeded, and coarsely chopped
1/3 cup chopped green onions
3 tablespoons sour cream
3 tablespoons lemon juice
3 tablespoons champagne vinegar
1 tablespoon fresh dill weed, chopped
1 tablespoon fresh Italian parsley, chopped
½ teaspoon ground cumin
Kosher salt and fresh cracked black pepper
Dill weed, julienned cucumber pieces, and shredded lemon peel
