Tropical Gazpacho Served With Fried Ripe Plantains

• 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.

gazpacho, nuts, water, sugar, basil, mango, pineapple, extravirgin olive oil, sherry wine, pepper, salt, plantains, plantains, vegetable oil, salt

Taken from food52.com/recipes/17467-tropical-gazpacho-served-with-fried-ripe-plantains (may not work)