White Cashew Gazpacho

White Cashew Gazpacho
4.5 from 2 ratings
The soup that most of us know as gazpacho is red with fresh tomatoes, but gazpacho's origins reach back centuries—long before Spanish conquistadors brought back the tomato from the Americas in the 1500s. Some scholars trace it to the Moors, who occupied Spain from the 8th through the 13th centuries. Others place it back even further, to the Romans who invaded in 218 B.C. So, if tomato gazpacho is a modern invention, what was it before? Well, the original versions were probably more white or green than red, thickened with almonds and stale bread, flavored with garlic, olive oil and vinegar. Raw cashews and breadcrumbs serve as the base for this very garlicky gazpacho. Adjust the amount of garlic to your taste—it should be the kick to this dish. —James P. DeWanThis recipe is by chef Brendan McDermott of Kendall College and was originally published in the Chicago Tribune.
Prep Time
Cook Time
White Cashew Gazpacho recipe - The Daily Meal
Total time: 2.48 hours
  • 4 cup raw cashews (20 ounces)
  • 14 medium cloves garlic
  • 8 cup fresh breadcrumbs (white or sourdough)
  • 2 quarts ice water
  • 1/2 cup white wine or champagne vinegar
  • 1 to 2 cups extra-virgin olive oil, or more to taste
  • 1 tablespoon kosher or sea salt
  1. In a food processor, pulse 4 cups raw cashews (20 ounces), 14 medium cloves garlic and 8 cups fresh breadcrumbs (white or sourdough) until smooth.
  2. Add 2 quarts ice water, 1/2 cup white wine or Champagne vinegar and 1 to 2 cups extra-virgin olive oil until fully incorporated. Add 1 tablespoon kosher or sea salt. Adjust seasoning as needed.
  3. Refrigerate for 2 hours (or more), until ready to serve. Serve in a cold bowl.