Creamy Melon Gazpacho
Ingredients
Scale
- 1/2 cup raw cashews, soaked for 24 hours in filtered water, drained, and rinsed
- 1/2 large tuscan melon, cubed
- 1/2 english cucumber, peeled and cubed
- 1 small shallot, peeled and halved
- 1–2 sweet bell peppers (orange or red)
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
Instructions
- In a high-speed blender add all the gazpacho ingredients and blend on high until smooth. Chill for at least one hour and serve with a drizzle of extra virgin olive oil, herbs, croutons, or whatever you please and enjoy!
