Pear and Cucumber Soup with Curried Cashew Pear Salsa

Prep Time20 minsCook Time5 minsTotal Time25 mins
Yields4 Servings
Category, , , , DifficultyBeginner
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Ingredients

Soup
2 pears, cored and diced
3 cups diced English (telegraph) or Japanese cucumber
1 cup plain yogurt
8-10 mint leaves
1 sprig dill, leaves picked
1 shallot, peeled
½ Juice of Lime
1 tbsp rice wine vinegar
Kosher salt and black pepper, to taste
Salsa
1 pear
⅓ cup raw cashews, roughly chopped
¼ cup sultanas
½ bunch fresh coriander, leaves only
10 mint leaves torn
Curry Oil
½ cup olive oil
2 tbsp curry powder
1 clove garlic

Method

1

To make the oil, place all ingredients in a food processor and blend for 10-15 seconds. This will keep in an airtight jar for a week for other uses

2

Dice the pear for the salsa and toss with a little of the lime juice. Set aside

3

Place the soup ingredients in a blender and puree until smooth. Add salt and pepper to taste and puree again. This can be made a day ahead if desired

4

Just before serving, placed cashews in a dry saute pan and heat, tossing pan, until golden brown

5

Remove from heat, add diced pear, sultanas, and a dash of olive oil. Toss pan to combine

6

Spoon puree into bowls, top with a generous spoon of the salsa, scatter with fresh herbs and drizzle extra curry oil over the soup. Serve with Naan or Roti bread

Ingredients

Soup
 2 pears, cored and diced
 3 cups diced English (telegraph) or Japanese cucumber
 1 cup plain yogurt
 8-10 mint leaves
 1 sprig dill, leaves picked
 1 shallot, peeled
 ½ Juice of Lime
 1 tbsp rice wine vinegar
 Kosher salt and black pepper, to taste
Salsa
 1 pear
 ⅓ cup raw cashews, roughly chopped
 ¼ cup sultanas
 ½ bunch fresh coriander, leaves only
 10 mint leaves torn
Curry Oil
 ½ cup olive oil
 2 tbsp curry powder
 1 clove garlic

Directions

1

To make the oil, place all ingredients in a food processor and blend for 10-15 seconds. This will keep in an airtight jar for a week for other uses

2

Dice the pear for the salsa and toss with a little of the lime juice. Set aside

3

Place the soup ingredients in a blender and puree until smooth. Add salt and pepper to taste and puree again. This can be made a day ahead if desired

4

Just before serving, placed cashews in a dry saute pan and heat, tossing pan, until golden brown

5

Remove from heat, add diced pear, sultanas, and a dash of olive oil. Toss pan to combine

6

Spoon puree into bowls, top with a generous spoon of the salsa, scatter with fresh herbs and drizzle extra curry oil over the soup. Serve with Naan or Roti bread

Notes

Pear and Cucumber Soup with Curried Cashew Pear Salsa
IngredientsDirections

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