Chilled Cashew Soup Recipe

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From the Source - Spain: Spain's Most Authentic Recipes From the People That Know Them Best

  • Yield: 6 Servings
  • Total Time: 30 Minutes

Ingredients

  • 3½ oz (100 g) white bread
  • ½ pt (300 ml) full cream milk
  • 3½ fl oz (100 ml) water, plus extra for liquidising (optional)
  • 7 oz (200 g) roasted cashews
  • 1 clove of garlic, peeled
  • 3½ fl oz (100 ml) extra virgin olive oil
  • 5¼ fl oz (150 ml) sunflower oil
  • 3 tbsp honey
  • 1 tbsp sherry vinegar
  • salt, to taste
  • garnishes
How to Make It
  1. Pre-soak the bread in the milk and water.
  2. Put the cashews, garlic, and the bread with milk and water in a liquidiser and blend.
  3. While liquidising, slowly add the olive and sunflower oils. Add water as necessary so that the soup doesn’t get too thick, then add the honey, vinegar and salt, blending well.
  4. Chill in the fridge for 30 minutes to an hour.
  5. Garnish and serve.
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