- 2 cups fresh corn
- 1 pound heirloom tomatoes (preferably yellow, but any color works), chopped
- 3/4 cup cucumber, peeled and chopped
- 2/3 cup unsalted cashews
- 1 cup water
- 2 tablespoons white balsamic or white wine vinegar
- 3 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup olive oil, plus more for drizzling
- Chives, for garnish
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.