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This soup turned out gorgeous. Forget eating, I could just sit and stare at it. hehe Ever have moments like that with food? This soup would be perfect any time of the year. Eat chilled during the summer months or warm it up a tad for those chillier days. As you can see from the recipe above, I used both the blender and food processor. I am normally am not one to dirty extra dishes but I wanted to create two different textures, one smooth and one chunky. Mouth-feel of a dish is almost as important as it’s flavor, how it looks and even how healthy it is for you.
One very important thing that I want share with you before I let you go is… CORN, always, always buy organic, non GMO corn. If the corn you have locally isn’t clearly labeled as such, don’t be afraid to call the manufacturer and ask them. In fact, I encourage you to do so. This will help to create a strong awareness that we, the consumers care about where our food comes from and how it is grown. For this recipe, I used a great quality brand of frozen corn, but if you have access to fresh, that is always the best.
You can also make this soup without the soaked cashews but I don’t recommend it. It will still taste good but the cashews add a smooth and creamy base, much like a creamed soup would be when using dairy. Enjoy!