Makes: 6 servings
Time: 10 minutes (plus 2 hours soaking time)
Ingredients:
1 cup raw cashews
1 ½ cups water
1 Tb. fresh lemon juice
3/4 tsp. sea salt
1 Tb. agave nectar
1 Tb. fresh lime juice
2 small garlic cloves
¼ cup flaked dried coconut, plus more for garnish
¼ cup fresh dill
2 cups asparagus, chopped
3 cups fresh coconut water
¾ cup fresh sweet corn, cut from the cob, plus more for garnish
Cayenne pepper for garnish
Cherry tomatoes, halved for garnish
Preparation:
1. Cover cashews with filtered water in a bowl and soak for 2 hours. Pour out soaking water, rinse and transfer to a Vitamix or other high-speed blender. Add 1-½ cups of filtered water, sea salt and lemon juice. Blend until silky and smooth. Add more water as needed to get a nice thin, pourable consistency. Transfer to refrigerator to cool.
2. Once cashew cream is cooled, transfer ¾ the amount to your Vitamix or other high-speed blender, and add agave, lime juice, garlic, flaked coconut, fresh dill, asparagus, coconut water, and corn kernels. Reserve remaining ¼ cashew cream for garnish.
3. Blend soup until smooth, adding water as needed to thin the soup slightly. Taste for salt and lime balance. Do not over blend, as you want it to be cool and over blending in a high-power blender may heat the soup.
4. Top with a drizzle of coconut cream, a few halves of cherry tomatoes, a dash of cayenne pepper and fresh corn kernels.
Watch Tina Leigh Prepare this Soup in a Step-by-Step Instructional Video
