Three bowls of green zucchini and tarragon soup, made with Navitas Organics Cashew Nuts and Wheatgrass Powder

Chilled Tarragon Zucchini Soup Recipe

This make-ahead cold soup is great for warm weather days when you're seeking something light yet nourishing. Tarragon lends a refreshing intrigue to an otherwise very simple vegetable soup!

INGREDIENTS

2 cups water

½ tsp. salt

1 pound zucchini, cut into half-inch slices

2 Tbsp. Navitas Organics Cashew Nuts

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

DIRECTIONS

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 | Luminberry
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Image of Chilled Tarragon Zucchini Soup Recipe

Chilled Tarragon Zucchini Soup Recipe

Julie Morris | Luminberry

Servings

2-4

This make-ahead cold soup is great for warm weather days when you're seeking something light yet nourishing. Tarragon lends a refreshing intrigue to an otherwise very simple vegetable soup!

Ingredients

  • 2 cups water
  • ½ tsp. salt
  • 1 pound zucchini, cut into half-inch slices
  • 2 Tbsp. Navitas Organics Cashew Nuts
  • 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
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Directions

  1. 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.
  2. 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.
  3. Transfer to a boil, cover and refrigerate for a minimum of one hour before serving.
Servings: 2-4
Submitted by:

Julie Morris | Luminberry