Ingredients

The following ingredients have 6 Servings
  • 1 cup raw cashews (soaked overnight)
  • 2 cucumbers
  • 1/4 cup full-fat coconut milk
  • 2 tbsp basil pesto
  • 2 tbsp lemon juice
  • 1 tbsp white miso
  • 1 tbsp maple syrup
  • 2 cloves of garlic
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 4-5 mint leaves
  • for topping: cucumber slices, toasted pine nuts, basil leaves

Instruction

  • Wash the cucumbers. Cut them in half lengthwise and scrape out the seeds using a teaspoon. Chop the cucumbers and place them in a high-speed blender.
  • Drain the cashews and add them to the blender with all the other ingredients: coconut milk, pesto, lemon juice, miso, maple syrup, garlic, salt, ground pepper, and mint leaves.
  • Blend on high speed for 1-2 minutes or until very smooth. Taste and adjust seasonings if needed. For a nice kick, add a pinch of red pepper flakes.
  • Transfer to a large bowl or saucepan, cover and chill in the refrigerator for at least 2 hours before serving.
  • Serve fresh topped with cucumber slices, toasted pine nuts, and fresh basil. The soup will keep in the refrigerator for up to 3 days.