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.
Keywords: Mango, Gazpacho, soups, Spanish, summer