Right now I am out on the back deck, and it is 101 degrees. It’s a dry heat, so it only feels like 97. Balmy. We are in the midst of a pretty rough summer here in Colorado. So, let’s take our minds off of the heat and the wildfires, and have some cold soup:
Sorrel is a plant that is used for both culinary and medicinal purposes, and while it is not easy to find at a grocery store (it doesn’t hold or ship well), you can find it at farmers’ markets, or it is easy to grow. We received a nice bunch of sorrel with our last C.S.A. share:
Sorrel contains oxalic acid, which provides its characteristic tart flavor. It is often described as lemony, and while that does capture the flavor to some extent, I experience it as more as a green note, in the sense of underripe fruits. It is beautiful mixed with some rich ingredients, as I have done in this vegan, no-cook soup. Oxalic acid is dangerous in large quantities, but you would have to eat a lot of sorrel to be concerned. Live on the edge, I say.
- 1 cup raw cashew pieces
- 3 1/2 cups water
- 1 bunch sorrel, chopped (about 1 1/2 cups, chopped)
- 1 avocado, pitted and peeled
- juice and zest of half a lemon
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon salt
- Place the cashews in a bowl and cover them with the water. Refrigerate for at least two hours, or overnight.
- In a blender or food processor, blend the cashews and their soaking water until very smooth (this will take a while). If you want a really silken soup, strain the cashew mixture to remove any larger bits. I like the texture, so I leave it as is.
- Add the sorrel, avocado, lemon juice and zest, white pepper, and salt to the cashews. Blend until smooth. Taste and adjust the salt and pepper, if needed. Chill the soup for an hour or two before serving.
I sincerely hope you all are staying cool out there, and please send out some good thoughts to our state firefighters, who are working overtime, and in genuinely miserable conditions. Let’s hope this breaks soon.
Thanks for reading,