Creamy Cucumber Gazpacho

Servings: 6

Ingredients:

For the Vegan Basil Pesto:

• 2 cups packed fresh basil
• 1/4 cup raw cashews (or pine nuts)
• 1/2 cup olive oil
• 2 tbsp nutritional yeast
• 2 cloves of garlic
• 1/2 tsp salt
• pepper

For the Gazpacho:

• 1 cup (150g) raw cashews, soaked overnight
• 2 (about 650g) cucumbers
• 1/4 cup (60ml) full-fat coconut milk
• 2 tbsp (30g) basil pesto
• 2 tbsp (30ml) lemon juice
• 1 tbsp (17g) white miso
• 1 tbsp (15ml) maple syrup
• 2 cloves of garlic
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 4–5 mint leaves
• for topping: cucumber slices, toasted pine nuts, basil leaves

Preparation:

For the Vegan Basil Pesto:

1. Gently wash the fresh basil.

2. Combine basil, raw cashews or pine nuts, nutritional yeast and garlic in food processor, pulse until the nuts are roughly chopped.

3. Stir in the olive oil and process again until smooth.

4. Season with salt and pepper to taste.

5. Transfer to a clean jar, it will keep for up to 3 weeks in the refrigerator.

For the Gazpacho:

1. Wash the cucumbers. Cut them in half lengthwise and scrape out the seeds using a teaspoon. Chop the cucumbers and place them in a high-speed blender.
2. Drain the cashews and add them to the blender with all the other ingredients: coconut milk, pesto, lemon juice, miso, maple syrup, garlic, salt, ground pepper, and mint leaves.
3. Blend on high speed for 1-2 minutes or until very smooth. Taste and adjust seasonings if needed. For a nice kick, add a pinch of red pepper flakes.
4. Transfer to a large bowl or saucepan, cover and chill in the refrigerator for at least 2 hours before serving.
5. Serve fresh topped with cucumber slices, toasted pine nuts, and fresh basil. The soup will keep in the refrigerator for up to 3 days.