Mango Gazpacho Recipe
My Mango Gazpacho is simple, delicious, healthy and a refreshing twist on an old classic. It’s also a great way to get your kids to eat their vegetables. They won’t even realize that there are vegetables in my yummy version ☺.
There are lots of global variations to making a good gazpacho, but I recommend you use fresh seasonal fruits and vegetables (along with any of your favorite fruits/vegetables). Try my “Indianized” version; I am sure it will be a big hit!
4 cups of firm ripe mango, peeled and roughly chopped
1 cup firm ripe pineapple, roughly chopped
2 shallots (red onion, Vidalia or Maui onion are fine), roughly chopped
¼ cup yellow or orange bell pepper (de-seeded), roughly chopped
¼ cup celery, roughly chopped
½ cup seedless English cucumber, peeled and roughly chopped
¼ inch piece of ginger, peeled and roughly chopped
1-2 small green Thai chilies, roughly chopped (to taste)
pinch of ground cumin powder
pinch of red chili powder, optional
salt & pepper, to taste
juice of ½ lime or lemon
½ cup fresh orange juice
½ cup coconut milk, as needed
few mint leaves for garnish
few slices of fresh mango for garnish
In a blender or food processor, add all of the ingredients and blend until a desired consistency is reached. The mango gazpacho may be served either thick or thin, depending on your own personal preference. Then add the orange juice and coconut milk, slowly as needed. It may also be served as a smoothly blended soup or a little rustic style with some finely diced fruit and vegetable pieces as garnish. If you like, you can also reserve a few finely chopped pieces of fruit and vegetables to add back into the soup after blending for texture. Garnish the mango gazpacho with some mint leaves and fresh mango slices, serve slightly chilled. For a more dramatic presentation, serve up the mango gazpacho in chilled martini or even shot glasses.
Feel free to add some freshly diced avocado for a different taste. For a slightly tart flavor, add a small yellow tomato.
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