Creamy Cucumber & Basil Soup

This super creamy cucumber gazpacho requires just one blender and 10 minutes! It’s healthy, light, and refreshing. It requires only basic ingredients and comes together in 10 minutes, let’s say 5 if you are fast enough.
Since cucumbers are very watery I use a base of soaked cashews that brings thickness and creaminess without making the soup too heavy.

2 medium cucumbers, seeds taken out
1/2 clove garlic or 1 tsp hing
1/4 cup fresh basil
100 grs cup cashews (soaked overnight, or at least 2 hours)
1 tsp olive oil
1 tsp red wine vinegar (optional)
garnish: salt, pepper, cucumber slices, basil leaves…

serves 2

How to Make It
Half cucumbers and scoop out the seeds using a spoon (or an ice cream scoop works great), discard seeds.
Slice cucumbers in quarters.
Add the soaked and rinsed cashews to a blender and pulse until smooth. Add the rest of the ingredients and blend to a smooth consistency.
Garnish with cucumber slices, salt, pepper and hemp seeds if you have them!

📸 The defined dish


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