Tomato gazpacho
This blender gazpacho is the easiest soup to make, no cooking required! Perfect served al fresco on a hot summer day.
Servings: 4 servings
Ingredients
- 500 g vine-ripened tomatoes plus one extra, sliced, to serve
- 1 large roasted red pepper from a jar
- 60 ml extra-virgin olive oil
- 1 tbsp red wine vinegar
- 60 ml cashew milk (or milk of your choice) plus extra to thin if needed
- ½ tsp salt
- ½ tsp cracked black pepper plus extra for sprinkling
- ½ tsp cumin
- 1 garlic clove crushed
- 3 tbsp smooth roasted cashew butter
To serve
- Handful of fresh basil leaves
- ½ cucumber diced
- 2 spring onions finely sliced
- Handful of toasted almonds (optional)
Instructions
- Place the tomatoes, pepper, olive oil, vinegar, cashew milk, salt, pepper, cumin, garlic and cashew butter in a high-speed blender and blend until smooth. Thin with extra milk if desired. Refrigerate for at least 2 hours, or overnight.
- Divide between serving bowls and top with fresh basil, tomato and cucumber. Sprinkle with cracked black pepper, spring onions and toasted almonds to serve.
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