By Chef Linda
Traditional gazpacho, a chilled tomato soup is made with raw vegetables like bell peppers, cucumbers, onion, and garlic, sometimes some stale bread gets thrown in for body. It’s said that this classic summer delight originated in the southern Spanish region of Andalusia. Spicy gazpacho was served on hot days to refresh and cool.
Today, variations abound and can include avocado, watermelon, cucumbers, grapes, or nuts. In this version, Macadamia nuts provide a luscious, creamy base punctuated with hints of heat and zing from jalapeño and lime. White Macadamia Gazpacho makes a dramatic and unusual presentation for entertaining when topped with brightly colored Mango Salsa. The salsa provides texture, visual appeal, and delightfully sweet-hot notes to accentuate the smooth, velvety cold soup.
It’s a breeze to make and improves in the fridge as flavors mingle, so make it a day or two in advance if you like, but sure to make it often!
Macadamia Gazpacho with Mango Salsa
Ingredients
For the Gazpacho
- 3 cup unsalted macadamia nuts
- 1/4 cup extra virgin olive oil
- 3 to 4 slices stale (or lightly toasted) sourdough bread, crusts removed, cubed
- 1 tsp salt
- 2 tsp maple syrup
- Zest and juice of 2 limes
- 4 medium cloves garlic, peeled
- 1/2 small jalapeño pepper, stemmed and seeded
- 4 cup cold water
For the Salsa
- 1 ripe mango, peeled and finely chopped
- 1/2 jalapeño pepper, stemmed, seeded and finely chopped
- 1 tbsp finely chopped fresh cilantro
Instructions
- Place all ingredients for gazpacho in a blender and blend until smooth. Taste and adjust seasonings. Chill in refrigerator for at least 30 minutes. To make the salsa, combine ingredients in a small bowl and set aside until gazpacho is chilled. Serve in shot glasses as an appetizer or in wine glasses as a first course, topped with a small spoonful of salsa on top.
