Cucumbers play the part of tomatoes in this bright blended soup and—with the help of grapes—lend a sweet, fresh flavor. Cashews provide body without adding dairy.
Ingredients
- slices Italian bread, crusts removed: 12 piece (torn into small pieces)
- raw cashews: 0.66667 cup
- water: 2 cups (cold)
- medium English cucumbers: 2 piece (chopped)
- 1/2 cups green grapes: 1 piece
- garlic: 2 clove
- sherry vinegar: 2 Tbsp
- 1/2 teaspoons kosher salt: 2 piece
- extra virgin olive oil, plus more for drizzling: 0.33333 cup
- Chives, thinly sliced green grapes, and/or thinly sliced cucumbers: (for garnish)
Metric Conversion
Stages of cooking
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Let bread, cashews, and water stand in a high-powered blender 5 minutes.
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Add chopped cucumbers, grapes, garlic, vinegar, and salt to blender; purée until mostly smooth, about 1 minute. With motor running, drizzle in olive oil; purée until smooth, about 30 seconds more. Chill, covered, about 1 hour. Serve soup drizzled with additional olive oil and garnished with chives, sliced grapes, and/or sliced cucumbers.
