Summer Soup with Cucumber, Fennel and Peach

This cold summer soup is light and creamy with the addition of soaked cashews with a subtle sweetness from the peach. Make up to 3 days ahead of time and chill.

Ingredients

1/2 cup cashews

2 medium cucumbers, half peeled and cut into chunks

1 shallot or small red onion, sliced thinly

1 baby fennel, tough outer leaves discarded and sliced thinly

1 peach, stone removed and cut into pieces

1/4 cup rice wine vinegar

1 tbsp honey

1/2 tsp salt

Method

1. Bring 1 cup of water to a boil and then pour over the cashews and allow to soak up to 20 minutes

2. In a blender, combine all the ingredients and blitz into a smooth soup, blending in batches as needed, and chill

3. To serve, taste and adjust seasoning as desired and divvy between bowls. Top with a drizzle of olive oil and couple of grinds of black pepper