Step 1

Bring 1 1/2 cups of water to boil in a kettle. In a heatproof bowl, cover the cashews with the hot water and allow to soak for 15 minutes.

Step 2

Meanwhile, in a large saucepan, heat the olive oil over a medium-low flame. Add the garlic cloves and gently infuse the oil until the cloves turn golden brown on all sides. Remove the garlic and discard.

Step 3

Carefully add the tomatoes and all their juices to the pan. Stir in the salt, arrange in an even layer and nestle the basil leaves on top. Cook over medium heat, stirring occasionally, until the tomatoes have released their juices (they should be submerged in liquid) but are still al dente, about 5 minutes. Remove the basil leaves and discard.

Step 4

Transfer the cashews and their liquid to the bowl of a high-speed blender or food processor. If you’re interested in achieving the two-tone look, add 1 cup of the tomato mixture and blend until smooth. Reserve 1/2 cup of the cashew-tomato cream and set aside. Add the remaining tomato mixture and liquid to the blender and puree until smooth.

Step 5

Divide the soup between 4 bowls and drizzle with the cashew-tomato cream. Garnish with an additional drizzle of olive oil and torn basil leaves. Serve warm or at room temperature.