Ingredients

• 2 tin whole plum tomato
• 1 medium onion, coarsely chopped
• 150 g coconut cream plus 600ml water
• Roasted cashews to serve

Thai green curry paste – makes two portions

• 1 teaspoon cumin seeds
• 2 cloves garlic
• 2 shallots
• 5 cm piece of ginger
• 4 lime leaves
• 2 tablespoons fish sauce
• 4 fresh green chillies
• 2 tablespoons desiccated coconut
• 1 bunch fresh coriander (30g)
• 1 stick lemongrass
• 1 lime
• 2 tbsp oil

Instructions

• Make the curry paste by adding all the ingredients to a blender and whiz until smooth. Divide the curry paste in two and you can keep in the fridge for 7-10 days or freeze.
• Toast off the cashew nuts in a dry pan and set aside
• Add the onion to ½  tablespoon olive oil and saute for 2-3 minutes
• Add the curry paste and cook for a further 2-3 minutes before adding the tomatoes and coconut cream and stir together to combine.  Note – You don’t need to heat this, but I did cook it through.
• Remove from the heat and whizz with a stick blender until smooth.
• Leave to cool and taste and adjust with lime juice / salt / pepper / chilli flakes if required.
• Chill the gazpacho for at least 2 hours.
• Divide the gazpacho among serving bowls.
• Top with toasted cashews

Notes

For the best taste, seek peak season, sweet tasting, plum tomatoes. Heirloom tomatoes, Roma tomatoes, and vined round tomatoes are perfect for gazpacho.

All good gazpachos need to spend a few hours in the refrigerator. A minimum of 2 hours is required. You can also make the gazpacho a day ahead and chill it overnight.