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Mango Gazpacho

4

30 min

Mango Gazpacho

Mango Gazpacho Photo 1

Time

30 min

Serving

6 persons

Calories

147

Rating

4.00★ (84)

Cuisine

Author: Victoria Buriak
Serve this intriguing variation of gazpacho at your next summer gathering.

Ingredients

  • 1/4-inch-diced fresh mangoes: 2 cups
  • orange juice: 2 cups
  • extra-virgin olive oil: 2 Tbsp
  • seedless cucumber, cut into 1/4-inch dice: 1 piece
  • red bell pepper, seeded and cut into 1/4-inch dice: 1 piece
  • onion, cut into 1/4-inch dice: 1 piece
  • medium garlic cloves: 2 piece (minced)
  • jalapeño pepper: 1 piece (minced, optional)
  • lime juice: 3 Tbsp (fresh)
  • fresh parsley, basil or cilantro: 2 Tbsp (chopped)
  • salt and freshly ground black pepper:

Metric Conversion

Stages of cooking

Mango Gazpacho Photo 21
  1. 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.)
    Mango Gazpacho Photo 2

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