Chilled Cucumber-Cashew Soup
Servings: 8 | Time: 20 minutes
The combination of dill and cashews brings depth to this refreshing, light summer soup.
- In a 2-cup measure, combine cashews and half-and-half. Let stand for 20 minutes.
- Add 1/2 of the cashew mixture and half of the cucumber 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; cover and blend until smooth. Strain and combine to first mixture. Discard solids.
- Season to taste with salt and pepper. Cover and chill for 2 hours or until thoroughly chilled. Garnish with dill weed, julienned pieces of cucumber and shredded lemon peel, as desired.
1/2 cup roasted, unsalted cashews
1 1/4 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
1/2 teaspoon ground cumin
Kosher salt and fresh cracked black pepper
Dill weed, cucumber and lemon peel