Tropical Gazpacho Served With Fried Ripe Plantains

Name: Tropical Gazpacho Served With Fried Ripe Plantains
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Gazpacho; 3/4 cup Macadamia nuts, blanched +1/4 toasted and chopped for garnish; 1 cup water; 1 tablespoon sugar or honey; 4 Thai basil leaves; 2 cups ripe chopped peeled mango (2 mangoes); 1 cup ripe chopped peeled green papaya; 1 cup chopped fresh pineapple; 1/4 cup extra-virgin olive oil (preferably Spanish); 1/2 cup medium dry Sherry wine; 1/2 jalapeno or 1/4 habanera pepper (if you can take the heat), diced; Salt to taste; For the Fried Ripe Plantains; 2 ripe plantains, peeled and cut diagonally or round, into 1/4-inch thick slices; Canola or vegetable oil; Coarse salt

Servings: persons

For the Gazpacho
3/4 cup Macadamia nuts, blanched +1/4 toasted and chopped for garnish
1 cup water
1 tablespoon sugar or honey
4 Thai basil leaves
2 cups ripe chopped peeled mango (2 mangoes)
1 cup ripe chopped peeled green papaya
1 cup chopped fresh pineapple
1/4 cup extra-virgin olive oil (preferably Spanish)
1/2 cup medium dry Sherry wine
1/2 jalapeno or 1/4 habanera pepper (if you can take the heat), diced
Salt to taste
For the Fried Ripe Plantains
2 ripe plantains, peeled and cut diagonally or round, into 1/4-inch thick slices
Canola or vegetable oil
Coarse salt

1
Combine Macadamia nuts, sugar or honey, basil leaves and water in saucepan. Bring to a boil, turn of the heat and cool slightly. Place mixture in food processor or blender with remaining ingredients. Puree until smooth. Strain through a fine sift to a bowl; season to taste. Cover and chill about 2 hours or overnight.
2
Drizzle oil into frying pan just enough to coat the bottom of the pan and place on medium heat. When oil begins to shimmer, add plantains (work in batches), and fry for about 2 minutes on one side, flip and cook for 1 minute on the other side.
3
Remove plantains from pan and rest on paper towels. Continue frying in batches until all the plantains are fried. Sprinkle lightly with sea salt to give a sweet and salty taste to the plantains.
4
To serve, chop the remaining 1/4 cup of Macadamia nuts. Stir the gazpacho, and then pour it into shallow bowls. Garnish with basil leaves, fried plantains, chopped nuts and serve.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the Gazpacho, 3/4 cup Macadamia nuts, blanched +1/4 toasted and chopped for garnish, 1 cup water, 1 tablespoon sugar or honey, and more.

Yes, Tropical Gazpacho Served With Fried Ripe Plantains falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!