from Cool Summer Soups
Makes 4 servings
1 small seedless watermelon
Pinch sea salt
½ cup raw cashews
1 to 2 tablespoons maple syrup
Slice off the rind of the watermelon and discard. Cut the flesh into chunks about 3 inches square or so. Put these in the blender. Blend until completely smooth. Add a pinch of sea salt and taste again. Chill completely.
Put the cashews in a bowl or jar. Add ½ cup filtered water.
Cover and refrigerate for 3 to 4 hours or overnight. Pour off the water. Add the cashews to your blender. Add 2 to 3 tablespoons filtered water and blend until creamy. Add the maple syrup and pinch of sea salt and blend again. Keep refrigerated. When you’re ready to serve: Pour the watermelon soup into shallow bowls and add a swirl of maple-cashew crème.
Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram
(cowgirlchef)
