- 500 g green apples
- 250 g cucumber
- 120 g green bell pepper
- 80 g white onion
- 6 g garlic
- 60 g stale white bread
- 400 ml coconut milk
- 200 ml cold water
- 30 ml apple cider vinegar
- 30 ml lemon juice
- 40 ml olive oil
- 5 g salt
- 1 g white pepper
- 50 g cashews
- 20 g coconut flakes
- 10 g fresh parsley
- 80 g thin apple slices
Peel and core the apples, chop them roughly, then place them in a blender with cucumber, pepper, onion, garlic, and soaked bread for easy blending.
Add coconut milk, water, vinegar, lemon juice, olive oil, salt, and white pepper, then blend for several minutes until completely smooth and evenly creamy throughout.
Check the consistency and add more cold water if needed, blending again until the soup pours easily while remaining rich, velvety, light, and refreshing overall.
Pass the mixture through a fine sieve for extra smoothness, pressing firmly with a spoon to extract as much liquid as possible from the pulp.
Transfer the gazpacho into a covered container and refrigerate for at least three hours, allowing the flavors to become balanced, cool, and refreshing before serving.
Toast chopped cashews in a dry pan until lightly golden, then leave them to cool completely before using them later as a crisp, nutty garnish.
Pour the chilled soup into bowls, add thin apple slices, toasted cashews, coconut flakes, herbs, and a small drizzle of olive oil decoratively on top.
Serve immediately while very cold, offering extra lemon juice and black pepper so each person can adjust acidity and seasoning to personal taste as desired.