From the Tassajara Recipe Book by Edward Espe Brown
1 1/2 cps cashews
28 oz can whole peeled tomatoes
1 tsp cumin seed
1 tsp fennel seed
1 tsp coriander seed
1 Serrano chili
1 tbsp olive oil
1 medium yellow onion, diced
3 stalks celery, diced
2 cloves garlic, minced
juice of 1/2 lime or lemon
salt to taste
pinch or two of cayenne (optional)
curry powder (optional)
Cilantro leaves or flat leafed parsley, for garnish
Blend cashews with 3 cps of water in a food processor or with an immersion blender. (smallish chunks will remain) Blend or chop whole tomatoes with their juice. Grind cumin, fennel, and coriander in an herb mill or clean coffee grinder. Mince the green chili, being careful not to touch your eyes, mouth, or skin while doing so. Discard the seeds if you want less heat. Wash hands thoroughly when done. Heat oil in a heavy bottomed soup pot and saute onion for 3-4 minutes, then add celery and continue cooking. When celery has softened, add the garlic, green chili, cumin, fennel, and coriander. Cook another minute or two before adding the tomatoes and cashews. Simmer for 10-15 minutes, being careful not to burn the cashews on the bottom of the pot. Add the lime or lemon juice along with salt to taste, and adjust the seasoning with optional spices, if you wish. Serve garnished with cilantro or parsley. Serves 4-6
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