Chilled soup is your ticket to eating well in the heat of summer. You get to showcase fresh, seasonal produce — like basil, corn, and cucumbers — and keep your oven off. If that's not a win-win, I don't know what is.
This vegan soup gets its creamy texture from soaked raw cashews. You blend the cashews with kale, basil, garlic, and some salt and pepper, and let it hang out in the fridge until it's sufficiently chilled. For some crunchy contrast, top the soup with a corn-cucumber salad.
This soup is summer in a bowl — no cooking required.
→ Get the Recipe: Chilled Cream of Basil Soup with a Corn + Cucumber Salad from With Food + Love