TEXT: Ingredients:  1 oz. raw cashews (about 17 cashews) 1½ cups water, divided use 1½ medium zucchini, cut into chunks Himalayan salt (or Bragg Liquid Aminos) (to taste; optional) Herbal seasoning blend (or fresh herbs, like basil or dill) (to taste; optional)   Preparation:  1. Soak cashews in ½ cup water for 1 hour. 2. While cashews are soaking, bring 1 cup water to a boil in a small saucepan over medium heat. Add zucchini; cook for 4 to 5 minutes. Drain. Set aside. 3. Place cashews (with water), zucchini, salt (if desired), and seasoning blend (if desired) in a blender or food processor, in 2 or more batches if necessary; cover with lid and kitchen towel. Blend until smooth. 4. Heat soup, if desired, in a medium saucepan over medium heat; cook, stirring frequently, for 4 to 5 minutes or until hot. Do not boil. 5. Soup can also be served cold.