this summer we have had perfect weather, in my mind. there have been several scorching hot days, as a typical georgia summer should....a few rainy ones....and last week we were graced with a cold snap. now when i say cold snap in july, i am meaning 70 degree weather. for me it was cool enough to bust out some long pants and crave soup. this summer corn soup can be served warm or chilled.
ingredients
3/4 cup raw cashews
4 cups water
1 Tbsp coconut oil or olive oil
2 medium sized yellow onions
2 banana peppers, or another variety of mild peppers
4 ears of corn
3 cloves of garlic
1/2 teaspoon salt (or more if desired)
directions
-in a sauce pan heat the cashews and water for 20 minutes to soften them, alternatively the cashews can be soaked overnight
-dice and saute the onion, peppers, oil, and garlic
-shuck the corn and cut the kernels off of the cob
-add to the onion and pepper mixture
-cook the veggies until they are cooked through
-put the cashews and veggies in a blender and blend until smooth, add more water if needed
-return to sauce pan and heat, add salt and pepper to taste
-i chopped a spicy pepper and added to the top for a kick
-enjoy!
photo and recipe by kristen bach