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
Ingredients
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
For Serving
- 1 handful cilantro leaves
- Other garnishes, if desired: chopped red pepper, a few pepitas
Instructions
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.
Serve
- If desired, garnish with cilantro, chopped red pepper, pepitas, a swirl of creme fraiche or sour cream.
Keywords: Mango, Gazpacho, soups, Spanish, summer
Find it online: https://hummingbirdthyme.com/refreshing-mango-gazpacho/
