Step 1

Rinse the soaked cashews, and discard soaking liquids.

Step 2

In a blender pulse together, on low the cashews and water. Add in the basil, spinach, garlic, salt and pepper and blend on low until totally smooth.

Step 3

Transfer soup to a airtight container and refrigerator for at least one hour or until chilled all the way through.

Step 4

Serve with a few spoonfuls of corn and cucumber salad {see below} and a drizzle of olive oil + pinch of sea salt and pepper.