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Soak the cashews. Start by soaking the cashews in cold water overnight. You can speed up the process by pouring boiling water over the cashews and letting them soak for 2-3 hours. Once the cashews are soft, rinse them and drain them.
Prepare the cucumbers. Start by cleaning the cucumbers under cold water. Pat them dry and slice them in half lengthwise. Next, use a spoon or small scoop to scrape out the seeds. Discard the seeds and chop the cucumbers into thick slices.
Add all of the ingredients to a blender. Transfer the drained cashews and sliced cucumber to a high-speed blender. Add the coconut milk, vegan pesto, lemon juice, miso, maple syrup, garlic, salt, ground black pepper, and fresh mint leaves.
Blend until smooth. Blend on high speed for 1-2 minutes or until the consistency is very smooth. Taste the gazpacho and adjust the seasonings to your liking.
Refrigerate. Finally, transfer the gazpacho to a bowl or saucepan and chill it in the refrigerator for at least 4 hours, preferably 6 hours. Trust me, it tastes even better when served very fresh!