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Recipes - Strawberry Cashew Soup

Recipe Name

Strawberry Cashew Soup

Submitted by

KAMLESH

Recipe Description

Chilled Soups

Quantity	1	Quantity Unit	gms	Servings
Prep Time (minutes)	2	Cook Time (minutes)	10	Ready In (minutes)	12

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Ingredients
Amt.	Measure	Ingredient



1/3	cup, halves and whole	cashews
1/4	cup (8 fl oz)	water
1/2	pint as purchased, yields	strawberries
1/2	tablespoon	honey
1	dash	salt

Steps

Sequence	Step

1	1 Put cashews and water in a food processor fitted with a steel blade. Pulse eight to ten times until cashew pieces are about the size of coarse grains of sand. Let cashews soak at room temperature for an hour. 2 Set aside four pretty strawberries for garnish and hull the rest. 3 After the cashews have soaked, process them again until the mixture looks like heavy cream, about 30 seconds. Add strawberries, honey, and salt to food processor and process until smooth. Refrigerate until cold, about an hour. To keep the soup cold if you will be serving it in a warm place, or simply to wow your friends, chill the soup bowls too. 4  Slice remaining strawberries. Taste soup and add more honey or salt as needed. (Chilling the soup brings out the flavor of the strawberries, so check the flavor after chilling and serve it cold.) Ladle soup into bowls and gently float strawberry slices on top. Soup keeps refrigerated for about four days. Tips Make it ahead Put cashews and water in a bowl to soak overnight in the refrigerator, then skip the soak in step one. You can also make the soup the day before a party and just slice the strawberries for garnish within a few hours of serving.

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