Cooling Cucumber Soup

This past weekend in the Okanagan was a scorcher!! Today’s recipe inspiration comes from the epic vegetable garden growing this year with a TON of cucumbers. While cucumber salads are great, I wanted to switch it up. I’ve been eyeing some cucumber soups online, but have never actually made one myself.

Cucumber soup might look a bit odd, but don’t knock it until you try it! I did not have any avocados, a staple in most cucumber soups, so used cashews instead. If you want, I think you could sub avocado instead of the cashews in this recipe, though I haven’t tried it.

Prep Time:

5 mins

Cook Time:

0 mins

Total Time:

5 mins

Serves:

2-4

Ingredients:

  • 2 medium-sized cucumbers, roughly chopped (approximately 2 cups)
  • ¼ cup raw cashews, ideally soaked for a couple of hours first
  • 2 limes, juiced (approximately ¼ cup)
  • 2 heaping TBSP fresh mint
  • 1 green onion
  • ½ tsp sea salt
  • ½ tsp freshly ground pepper
  • pinch of chili powder

Directions:

  1. Drain the cashews
  2. Place all ingredients in a high powered blender and blend until smooth consistency
  3. Serve as an appetizer or side dish
  4. This makes 2 large bowls or 4 small

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