Zucchini Cashew Soup

Never in a million years did I think I would be making and enjoying a green soup. This soup was refreshing warm (although it could be served cold). This will be perfect when you have an excess of zucchinis in the garden and so easy to make.

2 servings

1. soak 34 cashews in 1 cup water for one hour
2. while cashews are soaking bowl water
3. chop and cut up 1 long zucchini in pieces
4.  boil zucchini for 4-5 minutes
5. drain zucchini and set aside
6. when cashews are done soaking after an hour put blend drained zucchinis and cashews in the blender, add a little himalayan salt and blend. (don't overland as it get's foamy).
7. heat in a saucepan until warm but don't boil

Let me know what you think!