Cucumber and Cashew Gazpacho
a refreshing cold soup for a hot summer's day
Servings: 6 people
Ingredients
- 1 cup cashews (soaked for 4 hours)
- 2 large cucumbers, washed and chopped
- 2 spring onions, white and green parts, chopped
- 1 large clove garlic, peeled and chopped
- 2 cups cold water
- 3 tbsp sherry vinegar
- 3 tbsp olive oil
- salt and pepper, to taste
Instructions
- Soak the cashews for about 4 hours in 2 cups of water, then drain.
- Toss all the the ingredients together and blend with a hand-held blender or in a food processor until smooth and creamy. Add extra water if needed.
- Adjust to suit your taste: add more vinegar if you like for a sharper taste or olive oil for smoother texture. Season with salt and pepper.
- Refrigerate until ready to serve. I like to make it a couple of hours before I'm ready to serve it so the flavours are developed and it's really cold.
- To serve, garnish with chopped herbs or cucumber and an extra drizzle of olive oil.