GFF Summer 2015 Issue    Photographer: Chelsea McNamara   Food Stylist: Victoria Granof

GFF Summer 2015 Issue    Photographer: Chelsea McNamara   Food Stylist: Victoria Granof

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.