Charred Tomato & Mango Gazpacho
Yield: serves 6
2 lbs. Tomatoes, cored and halved
½ sweet onion, peeled
1 red chili, seeds removed or ¼ tsp cayenne pepper
1 small mango, peeled and cored
1 garlic clove, peeled
½ cup blanched almonds
2 tablespoons sherry vinegar
3 tablespoons olive oil
2 teaspoons salt
Heat a cast iron griddle or pan on high. Once pan is very hot, Add tomatoes, onion, chili, mango and garlic in one layer. Cook, turning all the ingredients a few times, until everything has a nice char in a few spots. Transfer to a blender.
Meanwhile, heat 1 Tbsp of olive oil in a small skillet. Add almonds, cooking until golden and toasty. Transfer almonds, reserving a small amount for garnish, to blender.
Add vinegar, remaining olive oil and salt. Blend until smooth and velvety. Taste for seasoning.
Chill for at least 1 hour, the longer the better. Ladle into bowls and top with remaining toasted almonds and their oil.