This soup is both a weeknight staple and great for entertaining. It’s so unbelievable flavorful you will forget it is raw! Inspired by raw guru Judith Wignall’s recipe in Raw and Simple.
- 2 cucumbers, peeled
- Juice of 1 lemon
- Handful of cashews
- 1 c basil
- 1 clove garlic
- 1/2 c water
- Pinch salt
- Pinch pepper
- (Optional) Pinch cayenne
Directions: Peel the cucumbers and trim the ends. Cut in in 2-inch segments, place in blender with the rest of the ingredients. Blend and enjoy!
Options/Tip: I don’t often peel veggies, but peeling the cucumbers in this case not only enhances the flavor (reduces bitterness), but also makes this soup a lovely pale green. A swirl of olive oil and it’s ready to serve. I often say that cashews are optional, but they are pretty essential to the consistency of this recipe – I only omit when I’m fasting. Note that there’s no need to trim the stems of the basil if you have a high powered blender, just rinse and toss them in. I usually end up adding a lot more than a pinch of salt.
thegreenjar.blog 