Centenary White Cashew Gazpacho


Say hello to summer with this cool, refreshing and light gazpacho recipe with a modern twist. Serve chilled with extra-virgin olive oil and a mixture of fresh herbs.


  1. Place the cashews and 230ml (1 cup) of the water into a blender. Purée until the nuts are thick, smooth and creamy.
  2. Add the remaining water, bread, garlic, salt, vinegar and olive oil.
  3. Blend until smooth, adding additional water if needed to get your desired consistency.
  4. Transfer to a soup container and refrigerate for a minimum of 2 hours.
  5. To serve, divide the soup between 4 bowls then drizzle with chilli oil. Garnish with pomegranate seeds and herbs for the pièce de résistance.


Prep time: 15 Minutes

Cook time: N/A

Serves: 4

  • 125g cashews (soaked in water for 1 hour, then drained)

  • 930ml water

  • 375g crusty white bread

  • 2 garlic cloves (minced)

  • 2 tsp sherry vinegar (or red wine vinegar)

  • 60ml olive oil

  • 1 tbsp chilli oil

  • Sea salt, to taste

  • 3 tbsp pomegranate seeds (optional, for serving)

  • Handful of fresh herbs (optional, for serving)