Chilled Zucchini Soup With Lemon and Basil

Any thoughts on whether using raw cashews vs roasted cashews and whether soaking them would help it be more silky? Also I don't have miso, is it ok without?

No cashews, so substituted 1/2 cup almond flour (basically just pulverized blanched almonds) and the suggested avocado for a perfectly creamy soup. Chopped roasted almonds along with the oil, pepper and basil leaves to top.

Came out silky and creamy in my Vitamix. It was delicious but was also surprisingly filling. Additionally, the garlic really took over. I used 3 large cloves of garlic and was too much. I would suggest adding a clove at a time to desired taste. After a couple days in fridge, garlic really mellows. Ultimately, this is a winner of a dish. Serve with toasted sourdough bread.

Notes very helpful and I started by blending cashews, garlic, miso, lemon juice and some of the stock until smooth before adding other ingredients. I have a large old fashioned vitamix so had no problem making the soup in one batch, but I did whiz it around once with half the zucchini before adding the rest. Absolutely delicious and perfectly creamy texture.

Just made this in the blender using 1.5# of zukes. Perfect volume. I don’t do nuts so used two tiny avocados as the emulsifier. Delish and very silky! I added a bit of Chili crisp to my serving but I think there will be many ways to experiment with serving (sour cream, balsamic vinegar, cilantro, mint). For volume reference, as made it almost filled my kitchenaid mixer, and three of us used up only a third of that. I love leftovers!

Really delicious! Used soft tofu instead of the cashews, with extra olive oil drizzle. Super fast, healthful, and refreshing for the summer. Would probably be great with dill or mint too.

Delicious and very quick to make. I added a small-ish Texas cowhorn / cayenne pepper for a hint of bite. A bit coarser using a food processor but I enjoyed that this time. I’ll make this again! The zucchini are piling up!

I felt like this soup needed something. I wonder if adding a half cup of cream would go well with this soup; I would have liked a more creamy version. I did not have miso -- we were out of it -- but I used soy sauce, which helped. You’ll definitely want to sprinkle the soup with feta or some other cheese.

Since grittiness seems to be an issue, why not use a cooked potato instead of the cashews?

I used unsweetened, organic almond milk in place of the cashews... and added some avocado. It is deliciously smooth when prepared in a Vitamix (or similar). As I had an organic lemon, I included some zest. A healthy, savoury summer treat!

I love this soup. I just finished making it. I followed the suggestion of steaming the zucchini which I did with some of the broth and the garlic. I used silken tofu instead of the cashews to make it lower fat. With the miso I don’t think it needs any additional salt, and I like salty food. I blended it in 3 parts in my ninja, and it came out very smooth, not gritty at all. It’s delicious.

Can substitute miso with nutritional yeast.

I used boiled, unroasted cashews, and as suggested, buzzed them in my Vitamix with the lemon juice and 1/2 cup of stock. Added half the ingredients and buzzed them for another minute. Poured the soup into a bowl and did the same with the other half of the ingredients. No trouble with the consistency. The color was a nice, pale green, nowhere as dark as the photo. I couldn't decide whether I liked it or not. Sort of tasted like I was eating a bowl of pesto with nothing else in it.

Can this soup be frozen for future enjoyment?

Can there possibly be a recipe for turning zucchini into edible food? *optimistically saves to recipe box*