Quinoa-Nectarine Gazpacho with Crispy Spiced Tortilla Strips

Step 1

In a colander rinse quinoa well; drain. In a small saucepan bring water and salt to boiling. Stir in quinoa. Reduce heat. Cover and simmer about 15 minutes or until tender. Drain and discard any excess water; set quinoa aside to cool.

Step 2

Place nectarines in a large bowl. If desired, mash some of the pieces slightly with a potato masher. Gently stir in cooled quinoa, the avocado, cucumber, lime juice, onion, cilantro, and jalapeño. Cover and chill for 30 minutes to 6 hours.

Step 3

To serve, stir ginger beer and pineapple juice into nectarine mixture. Ladle soup into bowls. If desired, top with crema. Garnish with Crispy-Spice Tortilla Strips.