Mango Gazpacho

Though I’ve tried many variations throughout the years, I have found that I don’t particularly care for traditional vegetable Gazpacho.  Then again I don’t care for V8 Juice, tomato juice or even bloody Mary’s so I can see why traditional Gazpacho just isn’t my thing.  What I have found though is that when fruit added, like in my Watermelon Tomato Gazpacho, I go absolutely Gaga for it and can’t get enough.  Recently I was perusing some cooking blogs and saw this recipe for Mango Gazpacho and I knew that I had to make it... and immediately as it’s been hot as Hades here in Georgia and I’ve been craving some fruity healthy goodness.  In addition, mangos are in season, on sale and I absolute adore them.  As luck would have it, I saw that mangos were on a super-duper sale this week so I stocked up and I’m glad that I did because I’m going to be making a couple of batches of this Gazpacho as I can’t stop eating it.

This Mango Gazpacho is delicious and the sweetness of the mango contrasts nicely with the acidity of the tomatoes and heat of the jalapeno and added hot sauce while the olive oil adds a velvety mouth feel.  This is a great soup for our hot Georgia summer days and I hope that you’ll give it a try and let me know what you think.

 

Mango Gazpacho (adapted from here)

2 large ripe mangos (about 4 cups), peeled and roughly chopped
6 large very ripe plum tomatoes (about 4 cups), roughly chopped
3 cloves garlic
2 medium shallots
1 cup roughly chopped peeled & seeded cucumber, plus additional diced for garnish
1/2 cup roughly chopped celery
1 jalapeno, seeded & deveined
1/4 cup lemon juice
1 cup vegetable stock or more to reach desired consistency
1/4 cup olive oil, plus additional for garnish
Salt and freshly ground black pepper, to taste

Favorite hot sauce, for garnish
fresh basil for garnish

In a blender, combine all of the ingredients except the oil, salt, pepper and the garnishes, process until smooth. Then slowly add the olive oil so it blends into the soup. Season to taste with salt and pepper.

Refrigerate for at least 4 hours before serving.  You can store the soup in the refrigerator up to 2 days, if the soup is too thick after being stored, add additional vegetable stock to thin it out.

When ready to serve, pour the soup into chilled bowls and garnish each one with some diced cucumber, a few drops of hot sauce, olive oil and some fresh basil. Serve immediately.

Enjoy!

If you love mangos, check out my other mango inspired recipes, Mango Thai Chicken and Mango Lassi.