Chilled Tarragon Zucchini Soup
This summery make-ahead soup is great for warm weather days. Tarragon lends a refreshing intrigue to an otherwise very simple vegetable soup!
2 cups Water
½ tsp Sea Salt
1 pound Zucchini, cut into ½-inch slices
2 Tbsp Navitas Organics Whole Cashews
2 Tbsp Olive Oil, plus extra for garish
2 Tbsp Lemon Juice
1 slice Sprouted Grain or Gluten-Free Bread
1 cup Ice
1 tsp Navitas Organics Wheatgrass Powder
1 Tbsp chopped fresh Tarragon, plus extra leaves for garnish
In a small pot, bring the water and salt to a boil. Add the zucchini, cover and boil until tender, about 5 minutes. Uncover and let cool slightly for 5 minutes.