In the Kitchen: Cucumber Basil Soup

Holistic Health Coach Katie McDonald from B Nourished joined The Rhode Show Thursday to make Cucumber Basil Soup.

2 cucumbers peeled and chopped
1/2 cup cashews, soaked for 2 hours
1 cup water
1/2 small serrano or jalapeño pepper
1 clove garlic
1 cup fresh basil
4 Tbsp lemon juice
3/4 tsp salt
1/4 c mint, chopped
flax seed oil or olive oil to taste

cucumber basil soup ingred

Process all ingredients except the mint and oil until smooth.
Divide into 4 portions, serve in chilled bowls for an extra treat, top with chopped mint, and drizzle with oil.
Eat right away or store in fridge up to 2 days in fridge.

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