Mango Gazpacho Recipe By Tasty

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MANGO GAZPACHO



Mango Gazpacho image

Serve this intriguing variation of gazpacho at your next summer gathering.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Yield 6

Number Of Ingredients 11

2 cups 1/4-inch-diced fresh mangoes
2 cups orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small red bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
3 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Steps:

  • Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Nutrition Facts : Calories 146.7 calories, Carbohydrate 26.2 g, Fat 5 g, Fiber 2.3 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 5.1 mg, Sugar 20.3 g

MANGO GAZPACHO RECIPE BY TASTY



Mango Gazpacho Recipe by Tasty image

Here's what you need: mangoes, english cucumber, white onion, green bell pepper, fresh cilantro, lime, champagne vinegar, salt, extra virgin olive oil

Provided by Crystal Hatch

Categories     Appetizers

Yield 3 servings

Number Of Ingredients 9

3 mangoes, peeled, seeded, and chopped
½ english cucumber, peeled, seeded, and chopped, plus more sliced into rounds, for garnish
¼ white onion, diced
1 green bell pepper, seeded and chopped
3 tablespoons fresh cilantro, plus more sprigs, for garnish
1 lime, juiced, plus more sliced into rounds, for garnish
1 tablespoon champagne vinegar
1 pinch salt
2 tablespoons extra virgin olive oil

Steps:

  • Add mangoes, cucumber, onion, green bell pepper, cilantro, lime juice, champagne vinegar, and salt to a food processor or blender.
  • While blending, slowly add the olive oil and continue blending until the mixture has reached your desired consistency.
  • Transfer the soup to a large bowl and refrigerate for at least 30 minutes, or overnight, to allow the flavors to deepen.
  • Serve the soup chilled and garnish with a slice of cucumber, a slice of lime, and a sprig of cilantro.
  • Enjoy!

Nutrition Facts : Calories 299 calories, Carbohydrate 55 grams, Fat 10 grams, Fiber 7 grams, Protein 3 grams, Sugar 44 grams

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