The Greenest Gazpacho

Recipe by: Leslie Brenner

Every spring, as soon as the weather warms up, I start craving gazpacho. Until tomato season is in full swing, I go green all the way — this gazpacho is vegan and gluten-free.

Use the best quality olive oil and sherry vinegar you have for this. If the herb garnish feels too fussy for the moment, you can just swirl on a little more olive oil — or serve it naked. It is always delicious and refreshing.

Serves 6.

Ingredients

• 1 pound cucumbers, cut into chunks (about 6-7 Persians, or 2 medium English, peeled if English)

• 1 medium green bell pepper, seeded and cut into big chunks

• 1 small serrano chile, seeded and roughly chopped

• 3 tender celery stalks, roughly chopped, with their greens if you have them

• 1 medium bunch of parsley, including most of the stems, very roughly chopped (about 3 ounces)

• 3 medium garlic cloves, roughly chopped

• 1/2 cup raw cashews or almonds (almonds may be whole, sliced or slivered, blanc…