- 1/2 cup raw cashews, soaked in filtered water overnight, drained, rinsed
- 1-1/2 cups water, divided plus more if needed
- 5 green Cubanelle peppers, stems, seeds removed, chopped
- 1 large English (Hothouse) cucumber, seeded if desired, chopped
- 1 small jalapeño pepper, stem, seeds removed, chopped
- 1 clove garlic, crushed through a press
- 2 scallions, ends trimmed, white and green cut into 1-inch pieces, plus 2 tablespoons finely sliced for garnish
- 1/2 cup flat-leaf parsley (leaves only), coarsely chopped, plus 2 tablespoons chopped fine for garnish
- 1/3 cup white wine vinegar
- 2 tablespoons freshly squeezed lime juice
- 1/2 cup good quality extra-virgin olive oil, plus more for drizzling
- 2 tablespoons whole milk plain Greek-style yogurt, plus more for garnish
- 1 teaspoon kosher salt
In a blender, add cashews with 1/2 cup of water and puree until smooth. Next, add 1 cup water, 1/2 chopped Cubanelle pepper, 1/2 cucumber, jalapeño, garlic, scallion, parsley, vinegar and lime juice and blend until smooth, about 1 minute. If soup is too thick, add more water one tablespoon at a time. With the motor running, slowly pour in oil. Blend until incorporated and soup is smooth and creamy.
Transfer soup to a bowl, then whisk in 2 tablespoons yogurt, one tablespoon at a time. Season with salt and adjust seasoning if needed. Add remaining Cubanelle peppers and cucumber to the blender and pulse a few times to break down, leaving mixture chunky. Add to soup; stir to combine. Refrigerate for 2 hours or until well chilled. To serve, ladle gazpacho into bowls, garnish with a dollop of yogurt; sprinkle with reserved scallion and parsley and drizzle with olive oil.