Monday, October 3, 2011

Cucumber Cashew Soup

One of my friends on the McDougall forums suggested I try the "Cucumber Cashew Soup" (page 183), and I'm glad I took her advice.  This is a rich and elegant chilled soup, perfect for the very hot summer day that I made it.  It is so simple to prepare, but is sure to impress anyone you serve it to.  The soup consists of blended cashews, garlic, soymilk, cucumbers, green onions, and lemon juice, topped with snipped chives (or, if you don't have chives, more green onion works well as a garnish, too).  There were no changes necessary to keep this McDougall friendly, although it is plenty rich with the cashews.  My friend recommends cutting the amount of cashews in half, or more, for a lighter version.  I might try that next time I make it. (Check out the McDougall website at


  1. Thanks Becky! I did cut the cashews down to 1/2 cup and add the green onions instead of the chives! my plants aren't doing too good in the Arizona heat! I have had this one in the rv refrigerator every week for almost two months (not the same I just made it many times!

  2. I know, it's so good, I could eat it every day, too! :)