Macadamia Gazpacho with Mango Salsa

Yields1 Serving

Culinary creativity often yields new takes on familiar favorites, like in this Macadamia Gazpacho. Traditional gazpacho, a chilled soup made with raw vegetables, stale bread, and garlic,

For the Gazpacho

3 cups unsalted macadamia nuts

¼ 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 cups cold water

For the Salsa

1 ripe mango, peeled and finely chopped

½ jalapeño pepper, stemmed, seeded and finely chopped

1 tbsp finely chopped fresh cilantro

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.

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Macadamia Gazpacho with Mango Salsa