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.

  • Author: Laura
  • 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
  • 12 cloves garlic (or 1/2 shallot), diced
  • 4 T Fresh lime juice
  • 1 small red or orange bell pepper (or 45 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


Make the Gazpacho

  1. In a blender, food processor, or large bowl using an immersion blender, purée the mango, orange juice and olive oil together until smooth.
  2. Reserving the cilantro, add all of the other ingredients, and continue to purée until they reach the desired consistency.
  3. Refrigerate soup for at least 1 hour.


  1. 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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