Living in Spain, we thought it’s about time we shared a Spanish recipe. Gazpacho is a soup made of raw vegetables and served chilled, usually with a tomato base, originating in the southern Spanish region of Andalusia. It’s a very popular summer dish here and we definitely understand why. I mean, who would enjoy a hot meal when it’s 30+ degrees outside?
Our go-to lunch meal is usually a salad, using whatever vegetables and lettuce we find in the fridge and we love that routine. It’s cooling and it gives us enough energy to continue the day without leaving us feeling heavy. Sometimes though, it can become a bit boring always eating similar things and there’s where this Gazpacho enters.
Gazpacho is a perfect lunch on a hot summer day – it’s cool, it’s fresh and it’s so tasty. In this recipe Kuteer uses ripe tomatoes and strawberries as a base which makes it even more delicious and sweet. I have to say, the idea of adding a cashew sour cream and the different topping makes this bowl of soup festive and so darn pretty! As we all know, we eat with the eyes as well and having pretty food makes it so much more inviting to eat. I feel so lucky to live with a kitchen genius, because he truly is a genius!
Before we get on with the recipe I just want to add that this soup is not limited for lunch. It’s also perfect as an appetizer in the evening. I would not mind having it as an afternoon snack either to be perfectly honest…
Try it out and let us know how you like it I the comments below, maybe even take a photo and post on Instagram. Just make sure use the hashtag #foodieawareness so we can see it, we don’t want to miss it!
Raw Strawberry & Tomato Gazpacho with Cashew Sour Cream
1.8 lbs / 800 g ripe tomatoes, seeded and cut into chunks
9 oz / 250 g strawberries
10.5 oz / 300 g cucumber, peeled and cut into chunks
Salt & pepper, to taste
Jalapeno pepper, to taste
Cashew Sour Cream
¼ cup / 50 g cashew nuts, soaked for 4 hours and rinsed
2 cm piece spring onion
1 tablespoon apple cider vinegar
1 teaspoon tamari
Salt, to taste
1 tablespoon chopped coriander
1 tablespoon chopped chives
2 tablespoons brunoise strawberries
2 tablespoons brunoise cucumber
1 tablespoon fine sliced green onion
2 tablespoons extra virgin olive oil
Sea salt flakes and black pepper, to taste
Place ingredients in a high-speed blender and blend until smooth and creamy. Place in the fridge to chill while preparing cashew cream and toppings.
Cashew Sour Cream
Place ingredients in a high-speed blender and add enough water to cover. Blend until smooth and place in the fridge while preparing the toppings.
Pour gazpacho into bowls and garnish with cashew cream and the sliced and chopped toppings. Serve with a drizzle of olive oil, sea salt flakes and freshly ground black pepper.