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Watermelon Soup with Maple-Cashew Creme

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.

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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

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