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.
