Speedy summer suppers: Cashew gazpacho
Traditionally, gazpacho uses soaked bread to give it its creamy texture. This version uses cashews to the same effect, and is a lovely light and refreshing option for warm summer evenings.
SERVES 4
50g cashews
6 tbsp extra virgin olive oil
1-2 tbsp sherry vinegar
½ tsp sea salt
500g ripe tomatoes, roughly chopped
200g cucumber (about half a cucumber), roughly chopped
1 sweet red pepper, deseeded and roughly chopped
2 spring onions, roughly chopped
1 small garlic clove, finely grated
TO GARNISH
extra virgin olive oil
3-4 radishes, finely sliced
salad cress, micro herbs or edible flowers
- Soak the cashews in cold water while you prepare all the other ingredients.
- Put the oil, vinegar and salt in the jug of a high-speed blender. Add the tomatoes, cucumber, pepper, spring onions and garlic. Drain the cashews and tip in, then add 200ml-250ml cold water and blend.
- Stop blending and scrape down the sides, if needed, then check the seasoning. You may need to add more salt, garlic, vinegar or even a pinch of caster sugar to balance the flavour. Also add a splash more water to loosen if needed.
- Gazpacho is best eaten well chilled, so keep in the fridge until ready to serve or pour over ice cubes into glasses or bowls. Splash with a little more oil and scatter with radishes, salad cress, micro herbs or edible flowers to garnish.