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Place the corn, chopped tomatoes, cashews, water, vinegar, salt and pepper into a blender. Blend until completely smooth. Once smooth, add in the olive oil and blend for a whole minute to make sure the gazpacho is really well-blended. Refrigerate the gazpacho for at least an hour so that all the flavors have time to develop.
Serve chilled with a drizzle of oil and garnished with chopped chives.