Cashew & Blanched Almond Gazpacho with Cucumber-Radish Tartare
Ingredients (servings 4)
- ¾ cup raw cashews (100 g)
- ⅓ cup blanched almonds (50 g)
- 1 cup + 2 tbsp coconut milk (250 ml)
- 1 garlic clove
- 2 tbsp extra-virgin olive oil
- Juice of 1 unwaxed lemon
- Salt, to taste
- Cold water, as needed (if necessary to adjust consistency)
- 1 cucumber, diced into ¼-inch (5 mm) cubes
- 6 radishes, diced into ¼-inch (5 mm) cubes
- 1–2 tsp extra-virgin olive oil, for dressing
- Finely grated zest of 1 unwaxed lemon
- Salt, to taste
- Fresh chives, finely chopped, for garnish
Instructions
1. Soak the nuts (optional)
For an extra-smooth and velvety gazpacho, soak the cashews and almonds in warm water for 1–2 hours. Alternatively, soak them in boiling water for 10–15 minutes. Drain well before using.
2. Make the gazpacho
In a blender, combine:
- ¾ cup raw cashews (100 g)
- ⅓ cup blanched almonds (50 g)
- 1 cup + 2 tbsp coconut milk (250 ml)
- 1 garlic clove
- 2 tbsp extra-virgin olive oil
- Juice of 1 lemon
- A pinch of salt
Blend until completely smooth and creamy.
If the mixture is too thick, add a little cold water, a tablespoon at a time, blending after each addition until you reach your desired consistency. Taste and adjust the seasoning with more salt or lemon juice if needed.
3. Chill
Cover and refrigerate the gazpacho for at least 30 minutes, preferably 1 hour, so the flavors can fully develop.
4. Prepare the vegetable tartare
Wash the cucumber and radishes and dice them into ¼-inch (5 mm) cubes.
Place them in a bowl and toss with:
- A drizzle of extra-virgin olive oil
- A pinch of salt
- Freshly grated lemon zest
Mix gently.
5. Serve
Pour the chilled gazpacho into shallow bowls or soup plates.
Spoon the cucumber-radish tartare into the center of each bowl and finish with finely chopped fresh chives.
Serve immediately.
