This recipe is super easy as you just pretty much throw everything in the blender and let it do the work for you. It's amazing for those warm summer nights.
As traditional gazpacho uses soaked white break to thicken the soup, I use cashews for a lighter gluten free option.
2 large heirloom tomatoes
1/2 red capsicum
1 clove garlic
2 tsp sherry vinegar
1 tbsp tomato paste
1/2 tsp paprika
1 tsp maple syrup
1/2 cup soaked cashews
1/2 tsp salt
Pinch black pepper
1/4 tsp chilli
Place all ingredients into a high powered blender.
Blitz on high until smooth.
Taste test, add more salt to saltiness, chilli for spice or vinegar for acidity.
Serve as is, or place in the fridge for an hour before serving.
Optional; top with chopped capsicum, cucumber and chilli.