Spicy Pineapple Gazpacho with Cilantro Lime Swirl and Crunchy Plantain Crumbles

Ingredients

• •4 cups fresh pineapple, diced
• •2 large tomatoes, chopped
• •1 cucumber, peeled and diced
• •1 small red bell pepper, diced
• •1 small jalapeño, seeded and minced
• •2 garlic cloves, minced
• •1 medium red onion, chopped
• •1/4 cup fresh lime juice
• •1/4 cup olive oil
• •1/4 teaspoon ground cumin
• •1/4 teaspoon smoked paprika
• •Salt to taste
• •Black pepper to taste
• •1/4 cup fresh cilantro, chopped
• •1/4 cup sour cream (for swirl)
• •Zest of 1 lime (for swirl)
• •1 tablespoon lime juice (for swirl)
• •1/4 cup plantain chips, crushed (for garnish)

Instructions

1. 1

   In a large mixing bowl, combine the pineapple, tomatoes, cucumber, red bell pepper, jalapeño, garlic, and red onion.

2. 2

   Stir in the lime juice, olive oil, ground cumin, smoked paprika, salt, and black pepper until well mixed.

3. 3

   Blend half of the mixture in a blender or food processor until smooth. Leave the other half chunky for texture.

4. 4

   Combine the blended and chunky mixtures together in the bowl, mixing thoroughly.

5. 5

   In a small bowl, mix the sour cream, lime zest, and lime juice to create the cilantro lime swirl. Set aside.

6. 6

   Chill the gazpacho in the refrigerator for at least 30 minutes to allow flavors to meld.

7. 7

   When ready to serve, ladle the gazpacho into bowls.

8. 8

   Drizzle the cilantro lime swirl over each serving and sprinkle with crushed plantain chips and chopped fresh cilantro.