Cucumber Basil Gazpacho

This recipe was inspired by a cucumber basil gazpacho that I had at a restaurant in California. When I started to try to reproduce it, I couldn’t quite get it to the deep flavor I was looking for until I switched up the basil for my dairy free basil pesto! Together, these are the perfect marriage, making a beautifully rich, yet light summer soup!

Photo by Louis Hansel @shotsoflouis on Unsplash

Ingredients:

1 cup raw cashews, soaked for at least 2 hours

2 cucumbers (about 1 1/2 lbs. total), seeds removed

2 Tbsp. dairy free basil pesto

8 mint leaves

2 Tbsp. freshly squeezed lemon juice

1 Tbsp. white miso

1 1/2 Tbsp. maple syrup

1 large clove garlic

1/2 cup filtered water, divided

Salt & pepper to taste

Cucumber, fresh basil and pepitas for garnish if desired

Directions:

1. Cut cucumbers in half widthwise and then again lengthwise. Use a spoon to remove seeds. Then cut each 1/4 into 1-2” chunks and place in bowl of blender.

2. Drain and rinse cashews. Add to the blender along with 1/2 of the water and the rest of the ingredients other than salt and pepper.

3. Pulse several times until able to blend to smooth consistency.

4. Taste, adding salt and pepper as needed. If you like a kick, add a pinch of cayenne.

5. Transfer to an airtight container and chill for at least 2 hours before serving.

6. Serve with cucumber slices, fresh basil and pepitas on top.