“Gazpacho is a summertime favorite that is a quick and easy meal when it’s too hot outside to cook. Use the best tomatoes you can find—it truly makes a big difference. Traditional gazpacho is made with bread, but at goop Kitchen we like to keep it gluten-free with cashews. Be sure to plan ahead, as it’s best when it marinates overnight.”
1. In a large bowl, toss everything together. Adjust the seasoning to your liking, but don’t be afraid of the vinegar—it’s really going to make everything that much more delicious.
2. Cover and refrigerate the vegetables for at least 4 hours (it’s best to refrigerate overnight so the cashews soften and all the juices come out of the tomatoes).
3. Place everything in a blender and blend on high until the mixture forms a smooth purée. Taste and adjust the seasoning to your liking.
4. Serve chilled and garnish with the diced tomatoes, cucumbers, and red peppers. Be sure to drizzle the top with extra virgin olive oil.
Originally featured in 3 Packable Lunch Recipes from goop Kitchen