Author Notes
For those lazy days of summer when you don't want to work too hard to prepare something, but you want something cool and fresh. While not a classic gazpacho, it retains certain elements of it. In Spain, the base was often ground nuts rather than tomato, as it is commonly done today here in the US. And this gazpacho has a tropical flavor.
—THE MATH CHEF
Ingredients
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2 cups
pineapple cubes
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1 cup
papaya, seeded and cubed
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3 cups
pineapple juice
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5
limes, juicy
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1/2 cup
ground walnuts
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7
kiwis, peeled and cut into wedges
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2 cups
mini ice cubes
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2
slices of whole wheat bread, lightly toasted
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5
garlic cloves, chopped finely
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1 tablespoon
olive oil, preferably organic extra-virgin
Directions
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Puree the pineapple and papaya cubes in batches. Combine them thoroughly in a stainless steel bowl, streaming in the pineapple juice.
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Halve and squeeze the limes, filtering out any seeds. Add the liquid to the bowl. Fold in the ground walnuts. Combine all of the ingredients thoroughly.
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Pour the resulting soup into six bowls, topping each bowl with the kiwi wedges. Distribute the mini ice cubes among the bowls, as well. Serve. Alternatively, this dish may be made ahead, covered and refrigerated for 24 hours.
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For the optional garlic croutons: Lightly heat the olive oil. Add the garlic cloves, sautéing them. Cut up the lightly toasted whole wheat bread into 1/4-inch cubes, and mix with the sautéed garlic.
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