with Pico de Gallo
For the Pico de Gallo:
1 green pepper
3 or 4 tomatoes
1 chipotle pepper canned in adobo sauce
1 or 2 Tbsp. adobo sauce
Combine first three ingredients in food processor and pulse until barely chopped. Add the rest of the ingredients and pulse a couple of times until combined. Refrigerate until needed.
For the Cashew Cream:
Soak 1/2 cup cashews in water for at least 4 hours or overnight. Rinse and add 1/2 cup nondairy milk. (I used coconut milk to make it really creamy and yummy.) Blend in food processor until really creamy and not gritty anymore. Refrigerate until needed.
For the Cucumber Avocado Soup:
1/4 cup cashew cream
Blend in food processor until smooth.
The recipe for the soup makes a little bit more than one serving. Top soup with a dollop of pico de gallo and enjoy! :) The soup is really light and fresh tasting. It is so easy...I made it in about 15 minutes, cashew cream and all! This is my own creation, feel free to tweak it to your own taste.