Cashew gazpacho recipe

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.

Ellis Parrinder


50g cashews
6 tbsp extra virgin olive oil
1-2 tbsp sherry vinegar
1⁄2 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

Extra virgin olive oil
3-4 radishes, finely sliced
Salad cress, micro herbs or edible flowers

  1. Soak the cashews in cold water while you prepare all the other ingredients.
  2. 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.
  3. 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.
  4. 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.

Food styling: Myles Williamson. Styling: Max Robinson