Tropical gazpacho served with fried ripe plantains
Vegetable soup
Spanish cuisine
Most people think tomato, peppers, cucumbers, onion and garlic when they hear gazpacho, but there's no tomato and none of the other ingredients in sight here. This version is my spin on Spain's classic white gazpacho which features green grapes, thickened with bread and Marcona almonds to a silky creaminess. I choose to pair only fruit, flavors and nuts which to me sound and taste really tropical. This Gazpacho served with the fried plantains will make a perfect first course. The key to an excellent plate of Fried Ripe Plantains is to ensure that the plantains are at the right degree of ripeness. The skin should be almost black or in some cases, have a dull yellow color with patches of black. The riper the plantain, the sweeter it is. Ripe plantains peel easily and cook up in no time.
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