Creamy Cucumber Gazpacho (Raw!)

Step 1

Wash the cucumbers. Cut them in half lengthwise and scrape out the seeds using a teaspoon. Chop the cucumbers and place them in a high-speed blender.

Step 2

Drain the cashews and add them to the blender with all the other ingredients: coconut milk, pesto, lemon juice, miso, maple syrup, garlic, salt, ground pepper, and mint leaves.

Step 3

Blend on high speed for 1-2 minutes or until very smooth. Taste and adjust seasonings if needed. For a nice kick, add a pinch of red pepper flakes.

Step 4

Transfer to a large bowl or saucepan, cover, and chill in the refrigerator for at least 2 hours before serving.

Step 5

Serve fresh topped with cucumber slices, toasted pine nuts, and fresh basil. The soup will keep in the refrigerator for up to 3 days.