Chilled Cucumber-Cashew Soup

Servings: 8 | Time: 20 minutes

The combination of dill and cashews brings depth to this refreshing, light summer soup.


  1. In a 2-cup measure, combine cashews and half-and-half. Let stand for 20 minutes.


  1. 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.


  1. 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