White Cashew Gazpacho

on | 2 min read

Serves: 4

Preparation Time: 15 Minutes

Cooling Time: 2 Hours


125g cashews (soaked in water for 1 hour, then drained)

930ml water

375g crusty white bread

2 garlic cloves (minced)

2 tsp sherry vinegar (or red wine vinegar)

60ml olive oil

1 tbsp chilli oil

Sea salt, to taste

3 tbsp pomegranate seeds (optional, for serving)

Handful of fresh herbs (optional, for serving)


  • 1.Place the cashews and 230ml (1 cup) of the water into a blender. Purée until the nuts are thick, smooth and creamy.
  • 2.Add the remaining water, bread, garlic, salt, vinegar and olive oil.
  • 3.Blend until smooth, adding additional water if needed to get your desired consistency.
  • 4.Transfer to a soup container and refrigerate for a minimum of 2 hours.
  • 5.To serve, divide the soup between 4 bowls then drizzle with chilli oil. Garnish with pomegranate seeds and herbs for the pièce de résistance.