2 leeks, white and part of green, chopped
2 cups water, divided
4 cups zucchini, chopped
1/3 cup cashew butter
1/4 lemon, juiced salt and pepper to taste
Bring 1 cup water and chopped leeks to a boil in a lidded saucepan. Add zucchini, return
to boil, cover and cook over medium heat for 15 minutes.
Place 1 cup water in blender or food processor, add cashew butter, cooked zucchini and
leeks with cooking water. Blend until smooth—there will still be flecks of green. Stir in
lemon juice and taste for seasoning. Can be served hot, warm or cold.
Variation—replace 1 cup water and cashew butter with 1 cup of milk—proceed as directed.
Store in refrigerator and serve either hot or cold.
Copyright © 2008 Stefanie Samara Hamblen