Macadamia Gazpacho with Mango Salsa
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,
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.
