|Strawberry Cashew Soup.|
1/3 cup raw cashews
1/4 cup water
1 pound strawberries
1 1/2 teaspoons honey (I used two tablespoons because I wanted it a bit sweeter.)
- Put cashews and water in a food processor. Pulse eight to ten times until cashew pieces are about the size of coarse grains of sand. Let cashews soak at room temperature for an hour.
- Set aside four pretty strawberries for garnish and hull the rest.
- After the cashews have soaked, process them again until the mixture looks like heavy cream, about 30 seconds. Add strawberries, honey, and salt to food processor and process until smooth. Refrigerate until cold, about an hour.
- Slice remaining strawberries. Taste soup and add more honey or salt as needed. (Chilling the soup brings out the flavor of the strawberries, so check the flavor after chilling and serve it cold.) Ladle soup into bowls and gently float strawberry slices on top. Soup keeps refrigerated for about four days.