Raw vegan cucumber soup
Raw vegan cucumber soup – a delicious soup
5,29 oz – 7,05 oz of cucumber
3,52 oz of cashew,minimum hydrated 12 hours
1,41 oz – 1,76 oz of onion
13,52 fl oz of water
1 clove of garlic
This creamy, satisfying soup preserves the heart-healthy oils found in cashew.
Mix the water and the cashew well until it gets a thick milk. The more and the better the cashew is hydrated, the quicker it will become a creamy milk. Put the green leaves in the milk, the garlic, the juice from one lemon and salt and mix in the blender. Pour it into a bowl and add the cucumbers and onions, chopped in small cubes.
*The picture shown is for illustration purposes only.