Name: Chilled Pea Cucumber Cashew Soup with Mint
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 cup raw unsalted cashews; Water (for soaking cashews); 1 tablespoon olive oil; 2 shallots, finely diced; ½ cucumber, peeled, seeded, and sliced (about 1¼ cups); 1 tablespoon chopped fresh mint; 3 cups shelled fresh or frozen peas; 2 cups water; 1 cup vegetable stock; Juice of ¼ lemon (plus more for serving); Salt and pepper to taste; ½ cup toasted cashews; ½ cup shelled fresh or frozen peas, thawed; Lemon wedges for serving

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Why You’ll Love This Recipe

This soup is not only vegan and refreshing, but it also combines some of the best flavors of the season—sweet peas, crisp cucumber, and fresh mint. It’s creamy from the cashews but without the heaviness, making it a great choice for a light lunch or a cooling appetizer. The fact that it’s served chilled adds to the refreshing nature, and it’s a fantastic make-ahead dish. Plus, any leftover pulp from straining the soup can be repurposed into another delicious dish!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup:

1 cup raw unsalted cashews
Water (for soaking cashews)
1 tablespoon olive oil
2 shallots, finely diced
½ cucumber, peeled, seeded, and sliced (about 1¼ cups)
1 tablespoon chopped fresh mint
3 cups shelled fresh or frozen peas
2 cups water
1 cup vegetable stock
Juice of ¼ lemon (plus more for serving)
Salt and pepper to taste

For Topping:

½ cup toasted cashews
½ cup shelled fresh or frozen peas, thawed
Lemon wedges for serving

Directions

Soak the Cashews:
Place the raw cashews in a jar with a tightly fitting lid. Add enough water to cover the cashews and refrigerate for 8 hours or overnight. After soaking, strain the cashews.
Cook the Soup Base:
In a cast iron Dutch oven, heat the olive oil over medium heat. Add the diced shallots and cook for about 2 minutes until browned.
Add the sliced cucumber and soaked cashews to the pot. Continue to cook for another 5 minutes, allowing the cucumber to soften and brown slightly.
Stir in the peas and mint and cook for another 3 minutes until the peas are soft.
Add Liquids and Blend:
Pour in the water and vegetable stock, bringing it just to a boil. Remove from heat and use an immersion blender to puree the soup until smooth and velvety.
Add the lemon juice and season with salt and pepper to taste.
Strain the Soup:
Strain the soup through a fine mesh sieve, then strain again to ensure it’s completely smooth. Set aside the pulp for another use and refrigerate the strained soup for at least 30 minutes to chill.
Serve:
Ladle the chilled soup into bowls. Top with toasted cashews, thawed peas, and a lemon wedge. Serve immediately and enjoy!

Servings and Timing

Servings: 2 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes (plus 8 hours for soaking the cashews)

Variations

Add More Veggies: You can add extra vegetables like zucchini, carrots, or spinach to the soup for more flavor and texture.
Spicy Version: Add a pinch of red pepper flakes or some fresh chili to the soup for a spicy kick.
Nuts: If you don’t have cashews, you can substitute with almonds or sunflower seeds for a slightly different flavor.
Herb Variations: Use basil, dill, or cilantro instead of mint for a unique twist on the flavor.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 2 days.
Freezing: Since this soup is made with cashews, it may not freeze as well due to the creamy texture. It’s best enjoyed fresh or within a couple of days of making it.

FAQs

Can I make this soup without an immersion blender?

Yes, you can use a regular blender to puree the soup in batches. Just make sure to let it cool slightly before blending to avoid splattering.

Can I use canned peas instead of fresh or frozen?

Yes, you can use canned peas, but make sure to drain and rinse them thoroughly before adding them to the soup.

What should I do with the pulp from straining the soup?

You can save the pulp and add it to a stir-fry, mix it into a grain bowl, or even use it as a filling for wraps or a vegetable dip. It’s too good to waste!

Can I make this soup in advance?

Yes, this soup is perfect for making ahead! Just prepare it, chill it, and serve when ready.

How can I make this soup richer?

If you prefer a richer soup, add more cashews to the base or a splash of coconut milk instead of some of the vegetable stock.

Conclusion

This Chilled Pea Cucumber Cashew Soup with Mint is a delightful, refreshing, and creamy dish that’s perfect for warm weather. It’s vegan, gluten-free, and packed with flavor, making it a fantastic addition to your seasonal recipe collection. The unique combination of peas, cashews, cucumber, and mint is sure to satisfy your taste buds, and it’s an easy recipe to make ahead of time. Enjoy this soup chilled for the ultimate summer treat!

Chilled Pea Cucumber Cashew Soup with Mint

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This Chilled Pea Cucumber Cashew Soup with Mint is a creamy, refreshing vegan soup that combines the sweetness of peas, the freshness of cucumber, and the richness of cashews, with a bright minty finish. Perfect for a light, cooling summer meal.

Author: Amy
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes (+ 8 hours for soaking cashews)
Yield: 2 servings
Category: Soup
Method: Blending, Stovetop
Cuisine: Vegan, Gluten-Free

Instructions

Place raw cashews in a jar with water and refrigerate for 8 hours or overnight. Strain the cashews after soaking.
Heat olive oil in a pot. Add diced shallots and cook for 2 minutes. Add cucumber and cashews, cooking for another 5 minutes. Stir in peas and mint, cooking for 3 more minutes until peas soften.
Pour in water and vegetable stock, bringing to a boil. Remove from heat and blend the soup using an immersion blender until smooth.
Strain the soup through a fine mesh sieve, then chill it in the fridge for at least 30 minutes.
Serve chilled, topping with toasted cashews, thawed peas, and a lemon wedge. Enjoy!