Oh, hello pea season! We meet again! Ah peas...... the itty bitty green Spring round goodies. Do you love em? Or do you hate em? I happen to LOVE EM! Obvs. Well, if you love em, like me, you'll adore this creamy, silky, chilled pea cucumber cashew soup with mint. It's loaded with pea flavor, creamy from the cashew, bright and refreshing from the cucumber and mint, and totally vegan. YAY!
This soup, it leaves with you some extra condensed pea soup to thin out and eat hot! The first batch, is the strained, silky, chilled soup. The second, is what remains after the straining. Still totally delicious, and with some extra vegetable stock and salt and pepper added, is pretty awesome warmed up. Basically a soup made out of pea soup pulp. Totally weird? Hmmmm....... maybe, but I thought it was awesome! Why throw it away right?!
Try our sauteed green beans and peas with mint and basil!
ALRIGHT FRIENDS! THE GAME OF THRONES FINALE! Whoa, whoa, whoa. I won't reveal anything that happened, but let's just say as a book lover, I have been waiting for an episode like this! It's about freakin time this season blew up! Right at the end, like always.
Arya Stark. I love you. And I want to name my children after you. Like ERRRRRRRYBODY else in the freakin world right now. What can I say? I'm a trend follower! And the Jon Snow story line!!!! Pretty true to the books actually. I've got my theories about what's next for him. Like this one!
- 1 cup raw unsalted cashews
- Water
- 1 Tablespoon olive oil
- 2 shallot cloves, finely diced
- ½ cucumber, peeled, seeded, and sliced. About 1¼ cups
- 1 Tablespoons chopped fresh mint
- 3 cups shelled fresh or frozen peas
- 2 cups water
- 1 cup vegetable stock
- The juice of ¼ of a lemon, plus more for serving
- Salt and pepper
- ½ cup toasted cashews for serving
- ½ cup shelled fresh or frozen peas, thawed, for serving
- Place raw cashews in a jar with tightly fitted lid. Top with enough water to cover. Refrigerate 8 hours or overnight. Strain.
- Heat olive oil in a cast iron dutch oven over medium heat. Add shallot and cook until browned, about 2 minutes.
- Add cucumber and soaked cashews to pot and cook until browned, about 5 minutes. Add peas and mint and cook until peas are quite soft, about 3 minutes.
- Add water and vegetable stock to pot. Bring just to a boil, then remove from heat. Puree with an immersion blender until very smooth. Add the lemon juice and season with salt and pepper.
- Strain through a fine mesh sieve, then strain again. Set pulp aside for another use and refrigerate soup for at least 30 minutes.
- Serve soup topped with toasted cashews, peas, and a lemon wedge.
Now, don't forget to use the pulp to make a new batch of soup for cooler nights!
Try our cucumber mint doogh, a salty and savory yogurt drink!
jimbauerlein
it is summer..peas and cukes on the vine...you and your soups are devine...my guests think I am a genius..and i do not tell them that I have an angel on my shoulder giving instructions...thank you
Maria
I am saving this recipe because this soup is perfect for summer!
ruthmeaney
Loving the cashew 🙂 this reminds me of a sweet chilled soup which was apple juice, sour cream, icing sugar, lychees and cucumber. Sounds really odd but I absolutely love it! Photos are gorgeous!
Patricia Bozeman
Thank you so much Ruth! Icing sugar and sour cream... hmmmm..... I bet it tastes amazing, but it definitely sounds odd. If I ever come across it, I will give it a try!
ruthmeaney
Will see if I can find a link for you ....
Patricia Bozeman
OK cool. I'll definitely try it out!
ruthmeaney
I found it! http://m.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2011/2/apple-and-sour-cream-soup-with-cucumber,-mint-and-lychees/
Patricia Bozeman
Just saved this in my to-make recipes! Thanks Ruth!
Niels | Have Another Bite
I love chilled soups..and cucumber so this is a winner ;)! And thanks btw, by seeing your blog name in your recipe mail I remembered there's a whole bunch of rhubarb in my kitchen I still need to use 🙂 before it's out of date.
Patricia Bozeman
Thanks Niels!
wellandfull
First of all, I love the name of your blog!! Secondly, this soup looks absolutely perfect for spring/summer. Love it!! 🙂
Patricia Bozeman
Thank you so much!
KCole's Creative Corner
This looks so refreshing and delicious! I'll have to try this with the abundance of cucumbers I have in the garden!
I recently made a cooking and baking blog, too.
http://kcolescreativecorner.com
I would greatly appreciate it if you would check it out!
Thanks so much!
Erin @ Platings and Pairings
This looks great Trish - I love chilled soups for summer!
Patricia Bozeman
Thanks Erin! Me too!
livlifes
Love the cashew addition!! I'm just starting to use them to thicken/make creamy and it's been working beautifully. This looks fresh and so flavorful. Gorgeous photos btw...
Patricia Bozeman
The cashew cream is amazing! Just getting into it too and am actually preferring it to cream. Thanks for your lovely comment!
spabettie
I love adding cashews to soup, I KNOW this has phenomenal flavor! the photos are gorgeous - so bright and summery!
Patricia Bozeman
Thanks so much!