Gazpacho Cremoso de Pepino (¡Crudo!)

Ingredientes

• 1 cup raw cashews (soaked overnight)
• 2 medium cucumbers
• 1/4 cup full-fat coconut milk
• 2 tbsp vegan pesto
• 2 tbsp lemon juice
• 1 tbsp white miso
• 1 tbsp 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

Preparación

1. 1

   Soak the cashews. Start by soaking the cashews in cold water overnight. You can speed up the process by pouring boiling water over the cashews and letting them soak for 2-3 hours. Once the cashews are soft, rinse them and drain them.

2. 2

   Prepare the cucumbers. Start by cleaning the cucumbers under cold water. Pat them dry and slice them in half lengthwise. Next, use a spoon or small scoop to scrape out the seeds. Discard the seeds and chop the cucumbers into thick slices.

3. 3

   Add all of the ingredients to a blender. Transfer the drained cashews and sliced cucumber to a high-speed blender. Add the coconut milk, vegan pesto, lemon juice, miso, maple syrup, garlic, salt, ground black pepper, and fresh mint leaves.

4. 4

   Blend until smooth. Blend on high speed for 1-2 minutes or until the consistency is very smooth. Taste the gazpacho and adjust the seasonings to your liking.

5. 5

   Refrigerate. Finally, transfer the gazpacho to a bowl or saucepan and chill it in the refrigerator for at least 4 hours, preferably 6 hours. Trust me, it tastes even better when served very fresh!

6. 6

   You can store this gazpacho for up to 4 days in the refrigerator.