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November 4, 2011

Today is blustery and cloudy outside and it makes me want to make this amazing looking soup. Hopefully I will get a chance to make it over the weekend, until then I will just enjoy the picture and imagine how good it will be!

Raw Sweet Corn and Cashew Soup

  1. 3 1/4 cups fresh yellow corn kernels (from 4 large ears)
  2. 2 cups water
  3. 1/2 cup raw cashews
  4. 6 tablespoons extra-virgin olive oil
  5. 1 small garlic clove
  6. 2 teaspoons kosher salt
  7. 1 1/2 teaspoons chopped cilantro leaves
  8. Freshly ground pepper
  1. In a blender, combine 2 1/4 cups of the corn with the water, cashews, olive oil, garlic and salt and puree until smooth. Pour the soup into bowls. Garnish with the remaining 1 cup of corn kernels, the cilantro and a sprinkle of pepper, then serve.

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