SWEETCORN AND CASHEW SOUP
125ml raw cashew nuts, soaked in boiling water 4 ears of sweetcorn, uncooked 500ml water 75ml olive oil 1 small clove of garlic 5ml salt 2ml ground black pepper 60ml chopped fresh coriander, plus extra for garnish Drain the soaked cashews.
In a blender, combine the cashews with the sweetcorn, water, olive oil, garlic, salt, pepper and 60ml coriander and puree until smooth. Refrigerate for one hour. Serve garnished with extra corn kernels and chopped coriander.
This soup must be eaten on the same day.