Pear and Cucumber Soup with Curried Cashew Pear Salsa

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

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

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

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

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

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

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

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Pear and Cucumber Soup with Curried Cashew Pear Salsa