This is so refreshing on hot days, and involves no heat! The recipe calls for a sauce-like mixture called cashew cream, the recipe for which follows the soup recipe. Sour cream, crème fraîche, or yogurt can all sub for cashew cream, but you may lose the ‘raw’ designation as a result.

3 c or so pitted sweet cherries, plus extra for garnish
2 T lemon juice
1 t lemon zest, optional
1/4 t ground cinnamon
pinch of ground cloves
1 c cashew cream or other substitute, plus extra for serving
chopped fresh basil, mint, or cilantro, for garnish

1. Put cherries in a food processor or blender and whizz until finely chopped. You may have to do this in batches, transferring each batch to a bowl until all the cherries are finely chopped. Add back cherries, if necessary, and the rest of the ingredients except for the herb and reserved cherries. Blend until smooth, adding a bit more cream if needed to achieve smoothness. Transfer to a bowl and refrigerate until chilled, a couple of hours.

2. Serve soup in bowls or cups, garnishing with halved cherries and herb, plus a dollop of cashew cream, if you wish.

Cashew Cream

This is good to have around. You can add any number of elements–spices, flavorings, sweeteners, etc.–to add a creamy dimension to dishes, both savory or sweet.

1 c raw cashews
1 c water
1 t vanilla extract

1. Blend all ingredients until smooth. Refrigerate to store.