Summer Gaspatcho with Cashew Cream
Ingredients for the gaspatcho
- 1 pound of ripe beefsteak tomatoes
- 1/2 large english cucumber roughly chopped, reserve a little bit of cucumber for garnish if desired
- 1 red pepper seeded and roughly chopped
- 2 cloves garlic, roughly chopped
- 1/2 red onion rough chopped
- 1/4 cup extra virgin olive oil
- 1 teaspoon sea salt
- pinch fresh pepper
- 2 tablespoons red wine vinegar
- 1/2 cup tomato juice to thin out the gaspatcho or as needed
Directions
- Place all the ingredients in a blender and process until all the ingredients are almost pureed but still a little chunky. You may need to add a little more tomato juice if too thick. Really the choice of the final thickness is up to you.
- Check seasoning for salt, pour into a large bowl and chill for a few hours or over night. Serve with a chopped cucumber garnish.
Ingredients for the cashew cream
- 1 cups raw cashews, rinsed well and soaked in 4 cups of water for 6 hours or over night 3/4 cups water
- 1 tablespoons sunflower or other light oil
- pinch salt
- 1 tablespoon chipotle paste
- 1 teaspoon miso paste
- 1 tablespoon chopped fresh time
- 1 tablespoon + 1 teaspoon freshly squeezed lemon juice
Directions
- Drain the cashews and discard soaking water. Place the cashews and 3/4 cup of water in a blender with 1 tablespoon sunflower oil and process until smooth and thick. You may need to add 1 tablespoon extra water if your mixture too dry.
- Add the chipotle, miso, chopped time, lemon juice and process until very smooth. scrape into a bowl and chill until ready to serve.