Creamy Melon Gazpacho

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Creamy Melon Gazpacho


  • 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
  • 12 sweet bell peppers (orange or red)
  • 1 tablespoon white wine vinegar
  • 1 teaspoon salt


  1. 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!

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