Still a few weeks of summer ahead and I have several recipes I've been accumulating these months and wanted to share. They're fresh, colourful and of course yummy, nutritious, vibrant and wholesome.
This raw soup came up in one of those torrid days we suffered during a heat wave. Even cooking with a pan was out of the question. Apart from the cold soups you may have been seeing previously on the blog, I do a lot of versions of gazpacho, vichyssoise and many other along the summer season...
On those days of unbearable heat I find raw food the best and more appealing option to cool down but also feel satiated. Same as gazpacho that we could consider a sort of salad smoothie, this one does not have any cooked ingredient, we use raw zucchini this time and it makes it super good and refreshing combined with the lemon.
It gets done in no time so there are no excuses at all. No fancy ingredients just plain fresh courgettes (organic always best so you don't need to peel them), some juicy lemons, a few cashew nuts, dry or fresh dill... and just a bit more you'll find below.
If you like lemons but prefer a subtle touch reduce the amount I indicate. I love the tanginess but understand not everyone likes that intensity.
Cashew nuts can be soaked in advance a few ours prior elaboration so they get softer however if you have a powerful blender you don't need to do it. They'll add creaminess and texture to the soup.
I love fresh dill but can't find it easily here so I always have dry dill in hand and it's the one I use in this recipe.
ZUCCHINI, LEMON AND DILL RAW SOUP RECIPE
INGREDIENTS (Serves 4)
- 2 zucchinis, partially peeled
- 1chunk of fennel
- 1/4 sweet onion or scallion
- 1 + 1/2 lemon, squeezed
- 1 garlic clove, peeled
- 1 black garlic clove, peeled
- 1 1/2 Tbsp dry dill
- 1 handful of plain unsalted cashew nuts
- 2 Tbsp extra virgin olive oil
- Pink Himalayan salt
- Ground green pepper
- Water
- Toppings: yellow cherry tomatoes, broccoli sprouts, dill, hemp seeds, pink salt flakes...
METHOD
- Introduce all ingredients in the blender or processor, add salt and pepper to taste and blend at maximum speed for a couple of minutes.
- Add water depending how thick you want the soup. Blend again. (use iced cold water if you are going to have it at the moment)
- Give it a try and add salt and pepper if needed, stir well and keep in a glass jar or bottle in the fridge.
- If you're having it right away add some ice cubes and enjoy!
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