Description
This Creamy Cucumber Gazpacho is a refreshing, vegan cold soup that combines soaked cashews and cucumbers with coconut milk and a hint of vegan pesto for a silky, flavorful dish. Perfect for hot days, it’s smooth, tangy, and slightly sweet with fresh mint and a savory miso depth.
Ingredients
Base
- 1 cup (150 g) raw cashews soaked overnight
- 2 (650 g) medium cucumbers
- 1/4 cup (60 ml) full-fat coconut milk
Flavorings
- 2 tbsp (30 g) vegan pesto
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (17 g) white miso
- 1 tbsp (15 ml) maple syrup
- 2 cloves of garlic
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 4-5 mint leaves
Toppings
- Cucumber slices
- Toasted pine nuts
- Basil leaves
Instructions
- Soak the cashews: Begin by soaking the raw cashews in cold water overnight to soften them. For a quicker method, cover them with boiling water and soak for 2-3 hours. After soaking, rinse and drain the cashews thoroughly.
- Prepare the cucumbers: Wash the cucumbers under cold water and pat them dry. Slice each cucumber in half lengthwise, then use a spoon to scoop out and discard the seeds. Chop the seeded cucumbers into thick slices.
- Add ingredients to the blender: Place the drained cashews and sliced cucumbers into a high-speed blender. Add the coconut milk, vegan pesto, lemon juice, white miso, maple syrup, garlic cloves, salt, ground black pepper, and fresh mint leaves.
- Blend until smooth: Blend on high speed for 1-2 minutes or until the mixture becomes very smooth and creamy. Taste the gazpacho and adjust seasonings like salt or lemon juice if needed.
- Refrigerate: Transfer the gazpacho to a bowl or saucepan and chill in the refrigerator for at least 4 hours, preferably 6 hours, to develop full flavors. Serve cold topped with cucumber slices, toasted pine nuts, and fresh basil leaves.
Notes
- Use a high-speed blender for the smoothest texture and optimal mouthfeel, blending for at least 1 minute on the highest speed.
- Adjust the consistency by adding more coconut milk if you prefer a thinner soup. Remember to adjust saltiness accordingly when diluting.
- This gazpacho can be stored in the refrigerator for up to 4 days, making it suitable for meal prep.
