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–+ servings
chilled mango soup recipe

Mango Gazpacho

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Prep Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Spanish
Servings 4 servings

Equipment

  • 1 Blender or Food Processor
  • 1 Knife
  • 1 Cutting board
  • 1 Large bowl
  • 1 Spoon

Ingredients
  

  • 3 cup ripe mangoes peeled and chopped
  • 1 cup cucumber peeled and chopped
  • 1/2 cup red bell pepper chopped
  • 1/4 cup red onion chopped
  • 1/4 cup fresh cilantro chopped
  • 1 clove garlic minced
  • 1/4 cup lime juice
  • 2 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
  • 1 cup cold water

Instructions
 

  • Place the mangoes, cucumber, red bell pepper, red onion, cilantro, and garlic in a blender or food processor.
  • Add the lime juice, olive oil, white wine vinegar, salt, black pepper, and cayenne pepper to the blender.
  • Blend the mixture until smooth, adding cold water gradually to reach the desired consistency.
  • Taste and adjust seasoning if necessary.
  • Transfer the gazpacho to a large bowl and cover it.
  • Refrigerate the gazpacho for at least 1 hour to allow the flavors to meld.
  • Stir the gazpacho before serving and garnish with additional cilantro if desired.
  • Serve the gazpacho chilled in bowls or glasses.

Notes

For best results, use ripe mangoes to ensure the gazpacho is naturally sweet and flavorful. The dish is very versatile, so feel free to adjust the amount of cayenne pepper or add more lime juice to suit your taste. To enhance the presentation, consider topping the gazpacho with diced avocado or a drizzle of extra virgin olive oil just before serving.
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