Tomato Gazpacho

Tomato Gazpacho

 Photo by Karolin Silja Baitinger

Original recipe can be found at

Gazpacho is a quick and easy meal when it’s too hot to cook. Use the best tomatoes you can find—it truly makes a big difference. Traditional gazpacho is made with bread, but this recipes uses cashews to keep it lighter and gluten free. If you can make it head it will improve overnight.



1 pound ripe tomatoes, roughly chopped

1 English cucumber or 5 Persian cucumbers, roughly chopped

1 red pepper, seeded and roughly chopped

1 small red onion, roughly chopped

½ cup cashews

¼ cup extra virgin olive oil

3 to 5 tablespoons red wine vinegar or another vinegar of your choice

2 cloves garlic

salt and pepper to taste


½ cup diced ripe tomatoes

½ cup diced cucumbers

½ cup diced red peppers

extra virgin olive oil to taste



1. In a large bowl, toss everything together. Adjust the seasoning to your liking, but don’t be afraid of the vinegar—it’s really going to make everything that much more delicious.

2. Cover and refrigerate the vegetables for at least 4 hours (it’s best to refrigerate overnight so the cashews soften and all the juices come out of the tomatoes).

3. Place everything in a blender and blend on high until the mixture forms a smooth purée. Taste and adjust the seasoning to your liking.

4. Serve chilled and garnish with the diced tomatoes, cucumbers, and red peppers. Be sure to drizzle the top with extra virgin olive oil.

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