Ingredients
1 cup roasted and salted cashews
2 cloves garlic peeled
1/2 teaspoon kosher salt, plus extra
3 pounds ripe heirloom tomatoes seeded
1 pound strawberries, hulled
1/2 cucumber peeled
1 red bell pepper, cored and seeded
1/2 medium sweet onion peeled
1/2 cup mild olive oil, such as Arbequina
3 tablespoons red wine vinegar
cucumber, strawberry, and mint for garnish finely diced
Directions
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Working in two batches in a blender, combine half the cashews, garlic, vegetables and strawberries. Puree until very smooth.
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Add half the olive oil to the blender and puree until fully incorporated. Transfer the soup to a large bowl.
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Repeat the blending process with the remaining ingredients and transfer to the same bowl.
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Stir the vinegar and salt into the soup. Taste and adjust seasoning to your liking.
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Cover and refrigerate for at least two hours before serving. Serve topped with cucumber, strawberry and mint.
- Tags
- Fruit Gluten-free Soup Summer Vegan
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