Chilled Tarragon Zucchini Soup Recipe
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
1/2 tsp Sea Salt
1 pound Zucchini, cut into ½-inch slices
2 Tbsp 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.
Add the zucchini and cooking water to a blender. Add the cashews, olive oil, lemon juice and bread, and blend until smooth and creamy. Add the ice, tarragon and wheatgrass powder, and blend once more until ice has dissolved.
Transfer to a boil, cover and refrigerate for a minimum of one hour before serving.
Makes 2-4 servings
Submitted by Julie Morris