2 Tbsp (30 mL) cashews, soaked in 1/4 cup (62.5 mL) water for one hour (do not drain)
1 cup (250 mL) chopped zucchini
1 rib celery, chopped
1/2 ripe avocado
1/2 cup (125 mL) cold or hot water
1 Tbsp (15 mL) tahini
1 Tbsp (15 mL) freshly squeezed lemon juice
1 tsp (5 mL) nutritional yeast flakes
1 tsp (5 mL) miso
1 clove garlic, minced
1/4 tsp (1.25 mL) salt
dash cayenne pepper
1 Tbsp (15 mL) fresh dill or 1/2 tsp (2.5 mL) dried dill weed
1 sprig dill for garnish
Put the cashews and their soaking water in a blender. Add the zucchini, celery, avocado, water, tahini, lemon juice, nutritional yeast flakes, miso, garlic, salt, and cayenne. Process until smooth. Add the dill. Blend briefly, just to mix.
For a warm soup, put in a dehydrator set at 45 ° C or warmer for about 30 minutes. For a chilled soup, refrigerate at least two hours before serving. Garnish with the dill sprig just before serving.
Recipe adapted from Becoming Raw by Vesanto Melina, Brenda Davis, and Rynn Berry(Book Publishing Company, 2010). Reprinted with permission. All rights reserved.