Cashews offer a creamy texture and a rich flavor that balances well with the acidity of the vinegar, citrus and yogurt. English or Hothouse cucumbers are longer than the regular variety (about 1 foot long) and are typically seedless or have small seeds. Depending on the seed size, you may choose to remove them. Their skins are much thinner and unwaxed, so you don’t need to peel them.
Ingredients
- 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
Instructions
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.
