Chowder Month - Recipie

JALAPEÑO BISQUE

1 T grape seed oil
6 to 8 jalapenos, minced
1 cup finely chopped red onion (about 1/2 onion)
3 cloves garlic, minced
2 cups raw cashews
3 cups water
1 avocado, peeled and diced
2 cups diced tomatoes (about 2)
1 bunch cilantro, stemmed and chopped
1 T Himalayan sea salt*
1/2 t freshly ground black pepper
1 red jalapeno, sliced in rounds (for garnish)

In a 4 quart saucepan, heat the grape seed oil over medium heat and add the jalapenos and onions stirring until the vegetables are almost soft. Add the garlic and saute an additional minute. Place the cashews in a  blender with the water. Blend on the whole juice setting until completely smooth (about a minute). Add the cashew mixture to the jalapeno mixture. Stir in the remaining ingredients and gently heat to blend flavors. Ladle into soup bowls and garnish with additional cilantro and red jalapeno, top with an avocado slice and quesadillas. Serves 8.