Mango Gazpacho is a vibrant and refreshing twist on the classic Spanish chilled soup, perfect for warm weather. Sweet, ripe mangoes blend beautifully with savory ingredients like cucumber, bell pepper, and a touch of onion, creating a balance of flavors that’s light yet satisfying. A splash of lime juice and a hint of spice elevate the dish, making it a unique appetizer or light meal. Whether served at a summer gathering or enjoyed as a quick, no-cook lunch, this mango gazpacho is a flavorful way to cool off and savor the season’s best produce.
Ingredients:
- 3 ripe mangoes, peeled and diced
- 1 English cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 1 clove garlic, minced
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup olive oil
- 1/2 cup orange juice
- 1-2 tsp honey or agave syrup (optional, for sweetness)
- 1/4 tsp cayenne pepper or a pinch of red chili flakes (optional, for heat)
- Salt and black pepper, to taste
- Fresh cilantro or mint, for garnish
Instructions:
- Prepare the Ingredients:
Reserve a small amount of diced mango, cucumber, and red bell pepper for garnish, if desired. - Blend the Gazpacho:
In a blender or food processor, combine the mangoes, cucumber, bell pepper, red onion, garlic, lime juice, olive oil, and orange juice. Blend until smooth. If the soup is too thick, add a little cold water to achieve your desired consistency. - Season:
Add honey or agave syrup if the mangoes aren’t sweet enough, and adjust the seasoning with cayenne pepper, salt, and black pepper to taste. Blend briefly to mix. - Chill:
Transfer the gazpacho to a large bowl or container, cover, and refrigerate for at least 2 hours to allow the flavors to meld. - Serve:
Stir the soup well before serving. Ladle it into bowls and garnish with the reserved mango, cucumber, and bell pepper. Sprinkle with fresh cilantro or mint for a burst of color and flavor.
Mango Gazpacho is best enjoyed cold and can be paired with crusty bread or a crisp salad for a complete, refreshing meal!
