- 6 medium zucchini, chopped
- 3/4 c. raw cashews
- 3 cups water for soaking cashews
- 3 cloves of garlic, chopped
- 1 tablespoon olive oil
- 6 leaves of fresh basil, chopped
- Sea salt, to taste (optional)
Soak cashews in water for 1 hour. While cashews are soaking, boil chopped zucchini in enough water to cover them. When zucchini are tender, remove from heat, drain and set aside. Saute the garlic in olive oil and set aside.
Place the cashews (with water), zucchini, salt, garlic and fresh basil in a blender or food processor, in 2 or more batches if necessary. Caution, cover lid with a towel to prevent burns. Blend until smooth.
Transfer soup into a large pan and heat through, if desired. Stir frequently. Do not boil.
Note: adapted from a recipe in the Ultimate Reset cleanse program.