Cold cucumber soup

It is going to be very hot the coming week in The Netherlands and since I have a flat roof it will definitely become hot in my house as well. So, I like to limit the amount of cooking and baking to keep cool. It is even better if the dish self is refreshing…

Ingredients for two servings

  • 1 large cucumber (300 gr)
  • 30 gr almonds (I use blanched almonds)
  • 20 gr cashews
  • 3 stems of fresh basil leaves (around 15 leaves)
  • 30 ml of lemon juice
  • 1 tbsp white miso paste
  • 1 tbsp of maple syrup
  • 1 glove of garlic
  • Salt & pepper for taste

Instructions

  1. Soak the cashews and blend them into a smooth paste with a little water. Make sure there is enough water to get it running. (I usually make sure that the cashews are covered with water and that works for my blender)
  2. Add the cucumber, almonds, creme of the cashew, basil, lemon juice, miso paste, maple syrup and garlic to a smooth consistency in a food processor.
  3. Add a little water if you think it is to thick.
  4. Taste and add salt and pepper to your liking!
  5. Add some additional chopped cucumber and fresh basil as toppings for some crunch if you like!

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