This Easy and Refreshing Mango Gazpacho is perfect for hot summer days. Sweet, Savory with a touch of spice makes this recipe a keeper!
Unlike many others, I have fond memories of my High School Spanish Class. Senora Oberstar was a phenomenal teacher, one of my favorite teachers ever, in fact. She so effectively taught us Spanish, rarely using even a word of English. And once we got some of the basics down, she taught us about Spanish foods, the strangest of which was this cold soup with the name Gazpacho (which is a totally fun word to say, don’t you think?).
Made with tomatoes, cucumber and a variety of peppers, it is served in Spain as a first course. All of us Midwestern teenagers, I have to say, were a bit mortified at the idea of a cold soup. Then one day she brought some in. Wow! It was so flavorful, a treat for the tastebuds! I couldn’t wait to try it at home for my family. But something must’ve been lost in the translation, because my Gazpacho was nowhere near as fine as Senora Oberstar’s.
So when I saw this recipe for Refreshing Mango Gazpacho, of all things, I was immediately all in! I mean, who doesn’t love Mangoes? Their sweetness and the smooth texture of the fruit – ooh, my mouth is watering just thinking of it. One of my all-time favorite fruits. And making Gazpacho with Mango is so easy!
This lovely soup takes just minutes to make and it is perfect for these hot days we are having. You just need to peel, seed and chop all your fruits and vegetables, and puree in a blender or food processor. Refrigerate. Serve. And love it! It is a feast for the eyes as well as the tastebuds. You can serve it as a first course or the main course for a light meal. If you serve it with corn chips, the way I do, apologize to your family and friends for mixing foods from different Spanish-speaking cultures. But it was muy bueno. I hope you can forgive me.
Now I can’t say I remember all of my 4 years of High School Spanish plus a year of College Spanish (which I took with Senor Oberstar, the husband of my High School Spanish Teacher!), because that was so much verb conjugation. Who knew there were THAT many verb tenses? But I do remember how amazing the Gazpacho was. And making it with mangoes? Delicioso! Enjoy!
Refreshing Mango Gazpacho
Adapted ever-so-slightly fromThe Hispanic Kitchen, this super-easy and quick Mango Gazpacho is sweet and refreshing, finishing with a spicy note from the jalapeno. Serve in a small glass or bowl as an appetizer, or it makes a brilliant light summer lunch or dinner.
I used a food processor to make this gazpacho. You could use a blender or even an immersion blender if you like.
I used a larger jalapeño, and a bit more onion than the original recipe, and since I only had a single orange, I used OJ from a carton. I also used those sweet mini-peppers you can purchase by the bag at most grocery stores. I use these often as a substitute for large bell peppers.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 75 min (includes chilling)
- Yield: 6 - 8 servings 1x
- Category: Soups
- Cuisine: Spanish
For the Gazpacho
- 3 medium-to-large Mangoes, peeled and cubed
- 2 c Orange Juice (fresh-squeezed preferred)
- 2 T Extra-Virgin Olive Oil
- 1 Large cucumber, peeled, seeded and cubed
- 1 small-to-medium red onion, chopped
- 1–2 cloves garlic (or 1/2 shallot), diced
- 4 T Fresh lime juice
- 1 small red or orange bell pepper (or 4–5 mini peppers), seeded, chopped
- 1 jalapeno, stemmed, seeded, chopped
- 1 handful cilantro leaves
- Other garnishes, if desired: chopped red pepper, a few pepitas
Make the Gazpacho
- In a blender, food processor, or large bowl using an immersion blender, purée the mango, orange juice and olive oil together until smooth.
- Reserving the cilantro, add all of the other ingredients, and continue to purée until they reach the desired consistency.
- Refrigerate soup for at least 1 hour.
- If desired, garnish with cilantro, chopped red pepper, pepitas, a swirl of creme fraiche or sour cream.
Keywords: Mango, Gazpacho, soups, Spanish, summer
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