During the winter we enjoy hot soups because they help warm us up, but in the summer, we enjoy our food cold, the cooler the better. Many of us don’t even think about eating soup because it just makes us sweat, but there is such a thing as cold soup. The most popular cold soup is the gazpacho, but we like to expand our horizons, which is why we thought you would enjoy this recipe with sweet corn, basil, cashews and spinach, yum!
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Chilled Cream of Basil Soup
This recipe is from With Food +Love and it’s a great recipe to make during the summer, especially if you have an herb garden. If you love basil, you know that it can get quite big after it rains, which is when it’s more fragrant. Basil is delicious on salads and as a garnish, but if you’ve ever had tomato basil soup, you know what it can do to the flavor. The best part of this recipe is that you can make as much or as little as you need. It has ingredients that you can grow yourself or you can easily find at a farmer’s market or grocery store. Plus, if you want fresh, delicious vegetables, the summer is the perfect time to take advantage of the local produce.
Recipe…Next Page…
Ingredients:
2 cups of raw cashews, soaked
2 cups filtered water
1 1/2 {packed} cups of fresh basil leaves
2 large handfuls baby kale, or spinach
1 garlic cloves
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
For best results we recommend that you soak the raw cashews 1-4 hours before blending. The recipe yields about 4 servings or 4 cups of soup. Rinse the soaked cashews, you may want to run them through cold water especially if you’re using salted cashews just to get rid of the excess salt.
In a blender, add the cashews and water, then add the basil, kale or spinach, garlic, salt and pepper and blend until smooth. Put the soup in the fridge for at least one hour.
You can eat it as is or you can add this delicious Corn & Cucumber Salad for a more hearty soup.
- 3 ears of cooked sweet corn {2 cups off the cob}
- 1 small-medium cucumber, peeled if desired {1 1/2 cups diced}
- large handful of parsley, chopped
- 1/4 cup olive oil
- 1 tablespoon red wine or apple cider vinegar
- juice from 1/2 lemon {about 1 tablespoon}
- 1/4 teaspoon sea salt + more to taste
- 1/2 teaspoon ground pepper
Remove the corn from the cob. Dice the cucumber in small pieces. Combine the corn kernels, diced cucumber, chopped parsley, olive oil, vinegar, lemon juice, sea salt and pepper in a bowl and toss together to coat evenly. Refrigerate until you are ready to serve. Enjoy!