1/2 c Raw cashews; soaked for
- at least 3 hours or
- up to overnight
1 c Water; or more as needed
1 1/2 lb Ripe peaches; peeled,
- pitted, sliced
2 ts Fresh ginger; grated
1/4 c Frozen orange juice
- concentrate
1 tb Fresh lemon juice
Natural sugar; if needed
Fresh mint sprigs;
- for garnish
Raw cashews; chopped,
- for garnish
Drain the cashews and place them in a blender with 1 cup water. Blend
until smooth. Set aside.
Place the peach slices and ginger in a food processor and process
until smooth. Add the cashew cream, orange juice concentrate, and
lemon juice and blend well. Add a little more water if the soup is
too thick. Taste and adjust the seasonings, adding a little sugar if
needed, for sweetness.
Pour into a container with a tight-fitting lid and refrigerate for
several hours.
Serve chilled, garnished with mint sprigs and chopped cashews.
