Most cucumber soups are served cold to provide a refreshing experience to warm weather. But this soup is creamed with potatoes and served warm for cool weather times. Enjoy.

Cream of Cucumber Soup (Serves 4)

• 4-5 potatoes, ½ inch cubes (use as much potato as cucumber)
• 1 medium onion, diced
• 2 cups vegetable stock plus 2 tablespoons for cooking onion
• 3 medium cucumbers, peeled and cut in chunks
• 4 cloves garlic, peeled
• 1 stalk celery, cut in pieces
• ¼ cup cashews
• Ground black pepper to taste
• Parsley finely cut as garnish
• Red pepper, diced as garnish

In a large pan add onion and cook with 2 tablespoons vegetable stock until soft.

Add cubed potatoes and remaining 2 cups of vegetable stock. Bring to a boil and turn heat to medium. Cook until potatoes are tender (approximately 10 – 15 minutes).

Add cucumbers, garlic, celery, cashews, and half the cooked potatoes and onion with some of the vegetable stock to a high-speed blender. Blend until creamy (approximately 30 to 45 seconds).

Add mixture to pan containing the other half of cubed potatoes. Add ground black pepper. Cook for 3-4 minutes until hot.

Serve in a large bowl with parsley and red pepper garnish.