It is summer for us here in Vancouver. Three things among so many I like about summer:  local organic cucumbers, pre-melted coconut butter and barefoot walking.  Celebrate the fruits and greens of summer with this light soup or if you are somewhere cooler you can warm it up in your blender or lightly over the stove.

Cashew Arugula Vichyssoise

Ingredients

• 3 T shallots
• 1 C celery, chopped
• 3 C arugula, chopped finely
• 3 C nut milk (I recommend cashew or a mixed nut/seed mix because almond milk will taste strongly of almond)
• 1 clove garlic
• 1 T miso
• One large cucumber
• 3 T lemon juice
• 1/4 – 1/2 t salt to taste
• Pepper to taste
• Thin sliced radishes and cracked pepper for garnish

Instructions

Blend everything except chopped arugula in a high speed blender until very smooth.

Chill soup to desired temperature

Place chopped arugula in the bottom of bowls

Whisk soup and pour over arugula

Garnish as desired